Apple and skyr cake

This simple and delicious apple and skyr cake is made without a mixer. It’s soft, moist and delicately flavoured with vanilla, with little pieces of apple that become lovely and tender as the cake bakes. The skyr gives it a wonderfully soft texture, while the flaked almonds add a lovely crunch on top. It’s made with just a few basic ingredients, and everything is mixed briefly, just until combined, to keep the cake light and tender. For the best result, cut the apples into small cubes so they are evenly distributed throughout the batter. A lovely everyday cake, perfect for dessert, an afternoon snack or a simple weekend bake. Highly recommended!

Ingredients for apple and skyr cake:

• 250 g natural skyr
• 3 large eggs
• 180 g caster sugar
• 1 tsp vanilla extract
• ½ cup rapeseed oil
• 225 g plain flour
• 2 tsp baking powder
• a pinch of salt
• 2 apples (about 300 g)
• a handful of flaked almonds

All ingredients should be at room temperature. Peel the apples, remove the cores and cut into small cubes.

Place the skyr, eggs, sugar and vanilla extract in a mixing bowl and briefly whisk with a balloon whisk, just until combined. Add the oil and whisk again. Sift the plain flour, baking powder and salt directly into the mixture and briefly mix, just until combined. Add the diced apples and gently fold through with a spatula.

Transfer the batter to a baking tin lined with baking paper, measuring 7 × 24 cm at the base and 10.5 × 27.5 cm at the top, and level the surface. Sprinkle the flaked almonds over the top.

Bake the apple and skyr cake at 180°C for approximately 45–55 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. You can also dust with icing sugar.

Enjoy!