2 cups Flour, plain wheat, spelt, gluten free or rice
¾ cups Caster sugar
2 tsp Baking powder
2  Lemons – juiced and zest grated
4 Eggs
3 tbsp Natural yoghurt
50 g Butter – melted
1 tsp Vanilla extract
¼ cup Olive oil
4 Medium apples – unpeeled, cored and sliced
½ cup Sultanas
White (granulated) sugar

1. Pre-heat oven to 175 degrees celcius. Line the bottom of a 24 cm cake tin with baking paper and the sides with some soft butter.

2. Sift the flour, sugar and baking powder into a large mixing bowl. Add the grated zest and sultanas, mix well. In a different bowl whisk the eggs, yoghurt, olive oil, vanilla extract and the juice of the lemons. Fold this into the flour mixture then pour into the tin.

3.Arrange the apple sliced into a fan on top of the cake mix then sprinkle with the granulated sugar.

4. Bake for about 1 hour or until a skewer inserted into the middle of the cake comes out clean. Serve with double cream or vanilla yoghurt.