| | Spiced apple & lemon teacake
Spiced apple & lemon teacake
Spiced apple & lemon teacake 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 160C. Grease a 23cm round springform cake pan and line base with baking paper.
  2. Place brown sugar and 50g butter in a saucepan. Cook, stirring, over medium heat until butter is melted. Add apples and cinnamon, and cook, stirring occasionally, for 10 minutes or until apples are soft but still hold their shape and most of the liquid has evaporated. Cool.
  3. Using an electric mixer, beat caster sugar and remaining 100g butter until pale and fluffy. Add eggs, one at a time, beating until well combined after each addition. Add yoghurt, then sift over flour, bicarbonate of soda, cardamom and a pinch of salt. Using a large spatula, stir to combine. Stir in apple mixture.
  4. Pour batter into prepared pan. Bake for 50 minutes or until a skewer inserted into the centre comes out clean (cover with baking paper if over-browning).
  5. Meanwhile, to make candied lemon, cut 2 lemons into 3mm-thick slices and remove seeds. Place in a saucepan with 1L water. Bring to a gentle simmer over low heat and cook for 20 minutes or until white pith is nearly translucent (make sure water is only just simmering). Place sugar and 60ml (1/4 cup) water in a second pan and stir over medium heat until sugar dissolves. Using a slotted spoon, carefully drain lemon slices, then add to sugar syrup. Discard cooking water. Cook for 5 minutes or until lemon is translucent. Zest and juice remaining 1 lemon, then stir into syrup. Cool.
  6. Remove cake from oven. Place cake in pan on a tray. Pour over half the syrup, then stand for 20 minutes.
  7. Remove cake from pan. Top with candied lemon. Serve with yoghurt.
Time for preparing:
60 min.


  • 55g (1/4 cup firmly packed) brown sugar
  • 150g unsalted butter, softened, chopped
  • 2 granny smith apples, peeled, cored, cut into rough 2cm pieces
  • 1 teaspoon ground cinnamon
  • 220g (1 cup) caster sugar
  • 5 eggs
  • 280g (1 cup) Tamar Valley Greek Style Yoghurt, plus extra, to serve
  • 300g (2 cups) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground cardamom
  • Candied lemon
  • 3 lemons
  • 220g (1 cup) caster sugar