Apple Currant Yoghurt Cake

Submitted by Chas in Melbourne

125 grams butter,
3 / 4 cup castor sugar,
2 teaspoons grated lemon rind
2 eggs
200 gram carton natural yoghurt
1 / 2 of 410 gram can unsweetened pie apple
3 / 4 cup currants
2 cups self-raising flour
1 / 2 teaspoon bi-carb soda
2 teaspoons mixed spice.

Beat the butter and sugar and lemon rind in a small bowl until light and fluffy. Beat in eggs one at a time. Stir in the yoghurt, apple and currants (you don’t want to break up the apple too much).Then stir in the sifted dry ingredients.
Spread into a deep greased and lined 20 cm round cake tin. Bake at 180C (360F) for 50 to 60 minutes. Stand a few minutes then turn out onto rack to cool.

This can be iced with cream cheese icing similar to one you would use on a carrot cake – add some lemon zest too.