Italian apple cake

• 300g of strong flour ( Italian 00), sifted
• 200g of yoghurt ( full fat )
• 180g of caster sugar
• 2 eggs ( organic)
• grated zest of 1/2 lemon ( you can use the whole lemon if required )
• 1 1/2 teaspoon of baking powder
• 1kg of apples ( 3 big ones)
• brown sugar ( to sprinkle over the top of the cake)

In a bowl mix well: yoghurt, whole eggs, lemon zest and sugar ( you can use an electric mixer).

Once the ingredients are well mixed, start adding the flour and baking powder and mix very well in order to get a homogenous dough.

Peel the apples and slice them into 1-2 mm slices (when too thin they will loose their texture during baking).

Add the apples to the dough and stir well.

Lay a round baking tin ( 23cm) with baking parchment. Transfer the dough into the tin, sprinkle with the brown sugar and bake for 60 min in an oven heated to 180C ( if fan assisted oven lower the temperature to 170C)
After 40 minutes of baking you can cover the cake with a layer of an aluminium foil in case the cake browns too quickly.