Chock full of apples and yoghurt, this moist cake is the perfect mid-afternoon pick me up.
100 grams soft brown sugar
100 grams caster sugar
250 grams vanilla yoghurt
250 grams self-raising flour
100 grams melted butter, cooled
4 apples, peeled, cored, quartered and sliced
Put the eggs and sugars into a bowl and beat until thick and creamy and doubled in size.
On a low speed, slowly add in the yoghurt, followed by the flour and finally the cooled melted butter.
Pour three-quarters of the batter into a lined loose-bottomed or springform cake pan (22cm) - scatter the apples slices evenly over the batter and then dollop the rest of the batter over - use a palette knife to lightly smooth the surface. You don't need to be too precious with the top, it won't matter if bit of apple are visible.
Bake in a preheated 170°C oven until golden and cooked through - about 60 to 75 minutes.
When cooked, let it sit in the tin for a few minutes before moving it to a wire rack to cool.
If you can't wait, it's quite moreish when warm.