Ingredients
Scale
- juice and zest of a half organic lemon
- 2 cups (260g) all-purpose flour
- 3 tsp. baking powder
- 2/3 cup (130g) sugar
- 1 tsp. vanilla extract
- 2 eggs
- 1/3 cup (75ml) vegetable oil (e.g. sunflower oil)
- 1/2 cup (120g) yoghurt
- 2x28fl oz. or 6×8.5 fl oz. glass jars
Instructions
- Preheat the oven to 350˚F (180°C). Grease the glass jars (2x25fl oz. or 6×8.5 fl oz.) two-third of the hight and dust with flour. Soak the rubber band in cold water.
- Peel the apples, quarter, remove the core and cut into small pieces. Drizzle with the lemon juice and mix with the lemon zest.
- In a large bowl mix all remaining ingredients except the apples. Mix on low speed first and then on high speed for about 2 minutes until you get a smooth batter. Gently fold in the apples. Divide the batter in equal portions into the jars, make sure to fill the classes only half at the most. If any batter is on the edges of the jars, remove it. Bake on a rack in the middle of the oven for 45-55 minutes until a toothpick inserted in center comes out clean.
- Take the glass jars out of the oven and close them immediately. To do so put the rubber band on the glass lid, close the jar and fixate with 2 clips. Let cool down completely on a cooling rack. The cakes have a shelf life of approx. 2 months.
Notes
- Enjoy baking!