Apple sponge cake

If we made a statistic about the most consumed cakes and biscuits, I would say that the apple ones would occupy the highest rung, maybe next to the cheese ones.
My blog is good proof of I have published a few. And I can not resist a good cake or apple cake when I see them published in other blogs, magazines or cookbooks. I like them all, but when it comes to making them I always look at the amount of fat and sugar that the recipes have and, with rare exceptions, I opt for those that are lower, as in this case, which has very little oil and sugar , which does not detract anything from juiciness and sweetness.

The one that today I show you we have tasted it with real pleasure. It is a very simple recipe, without any complications and with an excellent result. A moist, juicy, tender sponge cake, thanks to the amount of apple it carries and the thin slices that intermix with the dough during baking. An authentic delight.


INGREDIENTS:

• 2 Eggs
• 250 gr of sweetened natural Greek yogurt
• 60 gr of brown sugar
• 60 gr of oil (sunflower or soft olive)
• 180 gr of wheat flour
• 1 envelope of chemical yeast
• 2 Golden Delicious apples

DEVELOPMENT:

We preheat the oven at 180 ° with heat up and down

We line up a mold : We spread the whole interior of the mold with a little oil or butter and sprinkle with flour, eliminating the excess. I used an elongated mold

We whipped the eggs with the sugar. While stirring, we add the oil in the form of thread and then the yoghurts.
We add the flour sieving it on the mixture and the yeast. We mix all until a homogenous mass and without lumps.

We peel the apples, we discourage them and cut into quarters. Each quarter we laminate very finely and incorporate them into the dough, stirring, leaving half an apple that laminated will serve to cover the cake.

We dump the dough on the mold and cover with the apple slices. Sprinkle with brown sugar.

We bake at 170º with heat up and down , so that the cake goes up little by little and without bulges. Depending on the oven it may take between 45 and 60 minutes . To check if it is done we puncture in the center with a toothpick and when it comes out clean it is a sign that it is cooked. (It will not come out completely dry, because it is a sponge cake with a moist texture, but the toothpick must come out clean, with no remains of dough)

Once out of the oven, wait until it is warm to unmold it. br>
When carrying fruit it is preferable that we keep it refrigerated.






Source: Between cupboards and stoves