Not only is this Apple Traybake with Yogurt Sponge absolutely delicious, it's pretty too! With an incredibly moist sponge topped with beautiful layers of apple, this has quickly become one of my favourite cakes.
Preheat the oven to 160°C (fan assisted, 180°C non fan) and line a 20x26cm (8x10") traybake tin
Beat the 250g caster sugar and 250g margarine together
Add 150g Greek yogurt, 1 tbsp vanilla extract, 4 eggs, 250g self raising flour and mix until combined
Spoon the cake mix into the prepared tin and smooth until level. Leave to one side
Peel and core 850g Bramley apples which should give you approximately 500g of apple
Cut the apples in half and slice them so they are roughly 3mm in thickness. Add these to a large bowl with 1tbsp lemon juice and toss to coat them
Line the apple slices along the cake mix so they slightly overlap
Bake for 30-35 minutes or until a cocktail stick comes out clean. Leave the cake to cool in the tin for at least 10 minutes before turning out and allowing to cool completely on a wire rack
Once the cake has cooled, make the glaze. Add 100g apricot jam and 2 tbsp water to a small pan
Heat the glaze over a low heat for 2-3 minutes until glossy
Liberally brush the glaze over the top of the cake making sure all of the apples are covered
Scatter the cake with flaked almonds
Nutritional information is given as a guide only and may vary.
Apple Traybake with Yogurt Sponge https://www.curlyscooking.co.uk/apple-traybake-with-yogurt-sponge/