INGREDIENTS

Metric
Imperial
    • 300g Granny smith apples
(approximately 3 apples, peeled, cored and chopped into 1cm cubes) Crumble topping:
  • 80g Demerara sugar (you can use brown sugar if you can’t find Demerara)
  • 80g Cold butter (cubed)
  • 100g SASKO Cake Flour
  • Zest of 1 lemon
Cake:
  • 1 Packet SASKO Quick Treats Vanilla Muffin Mix
  • 1tsp Ground cardamom (if you can’t find ground cardamom you can use cinnamon instead)
  • 2 Extra-large eggs
  • 140ml Sunflower oil
  • 300ml Yoghurt
    • 300g Granny smith apples
(approximately 3 apples, peeled, cored and chopped into 1cm cubes) Crumble topping:
  • 2.82 oz Demerara sugar (you can use brown sugar if you can’t find Demerara)
  • 2.82 oz Cold butter (cubed)
  • 100g SASKO Cake Flour
  • Zest of 1 lemon
Cake:
  • 1 Packet SASKO Quick Treats Vanilla Muffin Mix
  • 1tsp Ground Cardamom (if you can’t find ground cardamom you can use cinnamon instead)
  • 2 Extra-large eggs
  • 4.73 oz Sunflower oil
  • 10.14 oz Yoghurt

METHOD

  1. Preheat the oven to 180°C and grease a 23cm spring-form cake tin.
  2. Place all of the crumble ingredients into a bowl and rub between your fingers until it comes together to form a breadcrumb-like mixture. Set aside.
  3. In a separate bowl, mix together the eggs, oil and yoghurt.
  4. Mix together the Quick Treats Vanilla Muffin Mix and the cardamom and then add it to the egg mixture.
  5. Whisk until combined and lump free, then spoon into the cake tin and even out the top of the batter.
  6. Top with an even layer of apple cubes before sprinkling over the crumble mixture.
  7. Bake in the centre of the oven for approximately 80-85 mins or until a knife inserted into the centre comes out clean.
  8. Allow to cool completely before removing from the cake tin and serving with whipped cream or just as is.

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