This yummy berry and apple cake can be served warm like a pudding, or cold with lashings of yoghurt.

INGREDIENTS

125g unsalted butter, softened
¼ cup caster sugar
2 eggs
1 cup canned apples
1 cup mixed berry yoghurt
1½ cups self-raising flour
½ teaspoon cinnamon
1 large green apple, peeled
2 teaspoons melted butter
1 teaspoon cinnamon sugar
2 tablespoons strawberry jam, warmed and sieved

To serve: Natural yoghurt and blueberries

METHOD 

Heat oven to 180°C. Grease a 20cm spring form cake tin; line base and sides.

Beat butter and sugar in a bowl until light and fluffy. Beat in eggs, one at a time, until combined. Stir in canned apples and yoghurt, then fold in flour and cinnamon. Spoon mixture into prepared tin. Smooth surface.

Remove core from apple and cut into thin slices. Arrange slices, slightly overlapping, over the top of cake. Brush with melted butter and sprinkle with cinnamon sugar. Bake for about 1¼ hours or until cooked through. Brush with jam.

Stand cake for 5 minutes in tin on a rack before removing tin sides.

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