There are as many tastes as there are textures, but when it comes to making a good cake, I like it to be juicy and fluffy enough so that it does not crumble quickly. This fruit nut cake is made as if it were a yoghurt cake but adding these rich ingredients. It is delicious and besides being done quickly it is very very easy.
It also has the advantage that, with the measure of the yoghurt, we are incorporating the ingredients, so there is little margin for error with the quantities and, follow these steps, it will turn out just like that
As for the shape, this cake is perfect in any mould. I encourage you to visit this selection of moulds for biscuits and take the one you like, from a simple round or rectangular mould (which also serves to prepare mould bread)
Ingredients For Making Fruit Nut Cake:
- 1 plain yoghurt (125 gr).
- 3 eggs.
- Flour (3 measures of yoghurt).
- Sugar (2 measures of yoghurt).
- Olive oil (1 measure of yoghurt). If you like the oil to appreciate in the final taste, use a powerful flavour, but if you prefer it to be more discreet, use a mild flavour oil.
- 1 packet of baking powder (16 gr).
- Butter to spread the mould.
- grated lemon peel.
- 2 large apples, of the variety that you like.
- 30 g of slightly chopped nuts
- 1 tablespoon of cinnamon powder.
- 1 spoonful of vanilla sugar or brown sugar, for apples.
How to make the sponge cake; fruit nut cake. Peel the apples and remove the centre. Cut them into slices (as if to make potatoes poor) and leave them in a bowl
Add to the bowl the tablespoon of cinnamon, the spoonful of vanilla or brown sugar, and the nuts slightly chopped. Stir well and let it rest while you prepare the cake.
Empty the yoghurt in a small bowl to use your container from the first moment.
Preheat the oven to 180º during these 1st minutes that you will spend approximately making the dough.
In a large bowl, add the two measures of sugar and eggs, and beat them vigorously, better with some rods or a spoon.
Add the oil and yoghurt, and continue beating so that the mixture is homogeneous, without lumps. Finely graze the skin of half a lemon and add it.
Now, place a strainer just above the bowl and add the measures of yeast and flour, so that they pass through the strainer. This process is called sieving, and it allows these dry ingredients to be added to the mix without lumps or cakes, it is great for everything to mix well. Finish mixing everything, that all ingredients are perfectly integrated.
Line the mould with baking paper or brush it with a little butter, impregnating the base and the walls. Pour the dough into the mould and sink the apple slices and nuts evenly throughout the cake. With a spoon, try to make the cake dough completely cover the ingredients, pressing them towards the bottom.
Place the tray in the oven, at a medium height, and keep that temperature at 180º for about 25 minutes. This is the real trick, do not leave it more than 25 minutes in the oven, so that the walls barely brown, and the interior is very very juicy even days later.
Take the stick test: click the cake with a toothpick, and if it comes out without any stuck remains, it is ready. Turn off the oven, remove the cake and let it rest for at least 10-15 minutes before unmolding it.