Lemon & Apple Sponge cake
One day, I had too much apple compote in my fridge and I wondered what it would taste like in a cake. It turned out to be the softest, spongiest cake I've made in a very long time.
- 200 ml yoghurt (I used soy yoghurt, feel free to use what you have)
- 200 gr apple or pear compote
- 75 gr butter or oil (or a combination of both)
- 60 gr sugar (I usd coconut sugar but regular sugar, syrup, honey work well too)
- 50 gr milk (I used oat milk, you can use any kind)
- 1 egg (vegan egg = 1 tbsp ground flax seeds + 3 tbsp water)
- 1/2 lemon, grated zest
- 200 gr whole flour (I used whole spelt, but wheat is fine too. For gluten-free people, use a combination of rice/buckwheat + almond/oat)
- 15 gr baking powder (levadura repostería, ¡NO de pan!)
- 1 pinch salt
- 1 tsp cinnamon powder
Preheat the oven to 200ºC (heat above and below, no fan). Butter or oil a round springform pan or loaf tin, to prevent the cake from sticking to the sides. You can line it with baking paper too.
Whisk the wet ingredients together in a large bowl until they're well integrated and mixed. If using butter, melt it beforehand.
Mix the dry ingredients in a separate bowl, then add them to wet mixture. Mix well, pour into your chosen springform pan or loaf tin, and let it sit for 15-20 mins, this allows for some activation of the baking powder and helps it rise better when it's in the oven.
Place in the oven and bake for 15 mins at 200ºC. Then reduce heat to 180ºC and bake for another 20-25 mins or until you stick a toothpick inside and it comes out clean.
Let it cool down a bit after bringing it out of the oven. Remove the cake from the mold and enjoy!
I got inspiration for this beautiful recipe from Paquita Etxeco Andre‘s YouTube channel. I changed it up by subbing a few ingredients, and have made this recipe in many ways (marble style, adding cocoa powder to half of the batter, or using pear compote instead of apple) since then.