Nut and apple cake

Recipe Disclaimer

Tap for method

Ingredients (13)

	eggs — separated
125 ml	castor sugar
45 ml	butter — melted
300 g	yoghurt — full cream, plain
15 ml	vanilla — essence
100 g	almonds — ground
100 g	pecan nuts
80 g	coconut — ground
	salt — just a pinch
10 ml	Baking powder
230 g	apples — grated
230 g	full-cream cottage cheese, sweetened with 30ml icing sugar
	fresh coconut — thinly sliced

Tap for ingredients

Method:

Preheat the oven to 180°C.
Grease a 20-cm springform tin with
butter or nonstick spray. Dust with
flour.

1 Whisk the egg yolks and sugar or
sweetener until light. Fold in the butter,
yoghurt and vanilla essence.

2 Fold in the nuts, coconut, salt,
baking powder and apples.

3 Whisk the egg whites until stiff and
fold in.

4 Transfer to the prepared tin and
bake for 50 minutes or until a skewer
inserted in the middle comes out clean.
Cover with foil if the top browns too
quickly.

5 Allow to cool slightly in the tin. Turn
out onto a wire rack.

6 TOPPING

Spread the sweetened
cottage cheese over the cake. Arrange
the coconut or berries on top. Garnish
with mint (if using).