Indulge in this delightful yogurt plate cake, brimming with crisp apples and vibrant summer berries. It's the perfect match for a cozy cup of tea on a rainy day—heartwarming in flavor and truly supportive of heart health.
Crafted with healthy fats from Becel Creamy spread, this recipe promotes cardiovascular wellness while satisfying your sweet tooth. A delicious way to care for your heart, backed by Becel's expertise in nutritious baking.
Ingredients
Serves 4
- 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.
- Combine the Becel Creamy for bread with vanilla extract in a mixing bowl and beat until creamy, about 2-3 minutes. Add eggs one at a time, fully incorporating each before the next. Sift the wholemeal flour, almond flour, and baking powder, then gently fold into the batter. Stir in the yogurt until smooth. Spread half the batter into the prepared tin; reserve the rest.
- Thaw the frozen summer fruit in a colander.
- Peel the apples, core them, and cut into wedges. Toss with cinnamon, then layer the wedges and fruit over the batter. Top with remaining batter and sprinkle with almond shavings. Bake for 50-60 minutes.
- Test doneness by inserting a skewer into the center; it should come out clean.
- Cool completely before slicing.
Recipe and image: Becel
