Beat the eggs, sugar and oil until well incorporated. Sift the flour, baking powder,  bicarbonate of soda and  fold gradually into the egg batter. Next, fold in the apples and walnuts. Pour the cake batter into a greased and dusted 28cm cake tin. Bake in a warm oven 175°c for approximately 45 minutes. To make the yoghurt, simply whisk the remaining ingredients together. Serve the cake warm with the yogurt on the side.

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