Denise says:
At this time of the year, an apple cake of any description is most welcome and this combination with chocolate will certainly impress the family. I have kept it parev with the use of soya yoghurt which successfully gives it a beautiful creamy texture without the dairy! It makes a large cake but it will last 3- 4 days well wrapped and refrigerated so ideal to make when it is a Yom Tov followed by a Shabbat.
Serves: 12 people
Ingredients:
450g plain flour1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
500 ml Alpro plain yoghurt
1 teaspoon vanilla essence
55g margarine
225g caster sugar
2 eggs
2 apples – peeled, cored and roughly chopped
100g chocolate drops or roughly chopped plain chocolate
Streusel
100g rolled oats
75g finely chopped walnuts
50g dark brown sugar
1 teaspoon cinnamon
1 egg white
2 tablespoons vegetable oil
To serve: Ice cream of your choice!
Method
1) Pre-heat the oven to 180ºF/350ºC/ Gas mark 4.2) Line and grease a 23 cm round cake tin.
3) Combine the dry ingredients together and place in a mixing bowl.
4) Cream together the margarine and sugar together until light and smooth.
5) Add the yoghurt, vanilla essence to this mixture.
6) Mix in the all the dry ingredients followed by the eggs into the cake mixture.
7) Stir in the chopped apples and chocolate drops and pour into the prepared cake tin.
8) Stir the dry streusel ingredients together – the rolled oats, chopped nuts, brown sugar and cinnamon.
9) Whisk the egg white and vegetable oil together. Stir this into the dry streusel ingredients and pour over the top of the cake mixture.
10) Bake in the pre-heated oven for about 1 hour or until the mixture in the centre is cooked.
To serve the Denise Phillips way: Serve warm or cold with ice cream.