This fruity cake takes only a few minutes to prepare and keeps well
Prep time 20 minutes
Cooking time 45 minutes plus 20 minutes cooling
Free from refined sugars
- 75g butter
- 150g agave nectar *
- 1 tsp vanilla extract *
- 2 eggs
- 250g self-raising flour *
- 1 tsp baking powder
- ½ tsp cinnamon *
- A pinch of salt *
- 2 Granny Smith apples, peeled, cored and finely chopped
- 100g sultanas *
- 150ml natural yoghurt
Heat the oven to 200ºC/180ºC fan/gas mark 6 and grease and line a 2lb/900g loaf tin. In a large bowl, combine the butter and agave nectar until light and fluffy. Add in the vanilla, eggs, flour, baking powder, cinnamon and salt and mix until well combined.
Fold through the yoghurt, apples and sultanas and spoon the mixture into the loaf tin. Bake in the oven for 45 minutes or until a skewer comes out clean. The cake may need to be covered with foil part way through cooking if it goes too dark.
Once it is baked, allow to cool for 20 minutes in the tin and then remove and cool completely on a wire rack. Serve in slices and keep for up to 1 week.