This yogurt plate cake with apple and red fruit is ideal for a cup of tea on a rainy day. This pastry is not only heartwarming, but also good for your heart!
This cake contains healthy fats that contribute to the health of your heart. If that's not the tastiest way to take care of your heart!
Ingredients
for 4 people
- 3 eggs
- 2 apples
- 250 g frozen summer fruit
- 200 g Becel Creamy for bread
- 100 g almond flour
- 150 g wholemeal flour
- 225 ml yogurt
- 4 tbsp almond shavings
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
Extra needed:
- 1 baking tin measuring approximately 23 x 30 cm
Preparation method
- Preheat the oven to 175 °C and line a baking tray with baking paper.
- Put the Becel Creamy for bread in a mixing bowl together with the vanilla extract and beat until creamy within 2-3 minutes. Add the eggs one at a time, adding the next egg only when the previous one has been incorporated. Pass the whole wheat flour, almond flour and baking powder through a sieve and fold into the batter. Then add the yogurt and fold until smooth. Divide half of the batter over the baking pan and set the rest aside.
- Remove the frozen fruit from the freezer and let it thaw in a colander.
- Peel the apples, remove the core and cut the apple into wedges. Mix the cinnamon with the apple wedges, divide the wedges together with the summer fruit over the batter, and pour the remaining batter over it. Divide the almond shavings over this and bake the cake in the preheated oven for 50-60 minutes.
- Test whether the cake is cooked by inserting a skewer into the center of the cake. The cake is done when the skewer comes out clean.
- Let the cake cool before slicing.
Recipe and image:Becel
