|3||apples — red or pink skinned|
|lemon — halved, juice only|
|70 g||butter — room temperature|
|60 ml||coconut oil|
|1/4 cup||brown sugar|
|1/3 cup||yoghurt — Greek|
|lemon — zest only|
|1/2 cup||wholemeal spelt flour|
|1/2 cup||flour — all-purpose|
|1 tsp||baking powder|
|1/2 tsp||bicarbonate of soda|
|salt — just a pinch|
|150 g||strawberries — hulled and diced|
Preheat the oven to 180º C.
Grease and line a 20cm cake tin with baking paper. Core the apples (skin on), halve and slice into thin wedges. Place the apples in a bowl and spritz over the lemon juice to prevent discolouration.
Whisk together the butter, coconut oil, honey and brown sugar until light and creamy. Add the eggs, one at a time, beating well after each addition. Fold through the Greek yoghurt and lemon zest. Sift in the flours, baking powder, baking soda and salt. Beat on a low speed until just combined. Fold through the strawberries. Spread the batter out evenly into the baking tin.
Press the apples wedges gently into the batter, starting from the outer edge, working your way towards the centre. Bake for 45-50 minutes until golden and cooked through. Brush the hot cake with the melted honey and butter glaze. Place back into the oven under the grill for 2 minutes to darken and caramelise the apples. Leave to cool in the tin for 10 minutes before un-moulding. Dust with confectioner’s sugar to finish.
Recipe reprinted with permission of Bibby’s Kitchen@36.