Lemon Yoghurt Apple Cake with Lemongrass & Ginger Syrup
Earlier this year, Helados Jauja flicked me an email with a collaboration proposal.
It was the height of Summer, it was hot, and ice-cream seemed like a good idea. Jauja ice-creams are genuinely artisan, crafted from only fresh produce without any gelatine, colouring or flavouring. Each ice-cream is made from individually crafted recipes. carefully designed to balance and harmonize different elements with the ultimate aim of pleasuring the human palate.
The challenge was that I would pick two ingredients, they would pick another two ingredients, and with those four ingredients, I would make a cake, and they would make an ice-cream. Then we would have a night with some bloggers and loyal customers (and Prosecco, weee!!) to unveil our creations.
The ingredients had to be natural to stick with their values of fresh, pure, natural; not processed based. With my current lemongrass obsession, I went with the classic combination of lemongrass and ginger; although chocolate and hazelnut was a close second choice. Po Lin, the awesome Malaysian who is chief ice-cream maker/creator/all around nice person, chose apple and lemon.
I had no idea what to do.
Actually, I lie.
I had a thought to do a ginger based cake with a lemongrass syrup, apple topping and maybe candied lemons or lemon cream but I wasn’t convinced. I had ZERO time leading up to the cake/ice-cream launch date to trial any recipes, so on the drive back from Daylesford one late Sunday night, I had a light bulb moment…. thank god, as the event was 3 days later and I had to bake it the night after!
The cake was a success, and the syrup actually works with the cake (much to my surprise and delight!!). If you don’t remember, I ADORE yoghurt in cakes. Something about the texture, the *moistness*, the flavour. It’s magic.
Thank you to the ever bubbly Min, Po Lin and the team at Helados Jauja for letting me be your first ‘Plus One’, it’ was fun 🙂
Lemon Yoghurt Apple Cake with Lemongrass & Ginger SyrupPrint Recipe
- 125 g unsalted butter softened
- 220 g 1 cup caster sugar
- 3 eggs
- 1 lemon zested, juiced
- 200 g 1 1/3 cups self-raising flour
- 200 g 3/4 cup natural yoghurt
- 2 large apples quartered, sliced
Lemongrass & Ginger Syrup
- 2 lemongrass stalks pale part only
- a thumb sized piece of ginger
- 750 ml water
- palm sugar to taste
To make the syrup
- Lightly bash the ginger, then cut into chunky size pieces. Add lemongrass, ginger and a little palm sugar to water; bring to the boil, then let simmer for around an hour. You may need to turn up the heat to make it thicker and more of a syrup consistency toward the end. Strain and set aside.
To make the cake
- Preheat oven to 180C. Grease and line base and sides of a 20cm round cake pan.
- Beat butter and caster sugar until pale and fluffy, the beat in eggs, one at a time; it may look a bit curdled, but don't worry. Gently fold in lemon zest and flour, alternating with the yoghurt and lemon juice. Using a spatula, scrape mixture into the prepared pan. Arrange the apple slices on top of the cake, then bake for 45 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.
- Remove cake from oven, but leave it in the pan. Using a fine skewer, pierce cake all over 30 times. Spoon hot syrup over the cake so it soaks evenly.
- Cool, then serve.
Heidi - Apples Under My Bed
You’re such a clever lass, I just love the sound of this xx
Maureen | Orgasmic Chef
This is one of those high-falutin cakes that experts make with the bashing and the syrup. It’s absolutely beautiful and I bet it tastes like a bite of heaven.
Heidi’s right – you are such a clever lass – I’m wondering how this would translate into a small cakes rather than one big one, altering of couthe baking time of course – what do you think? Off to the kitchen to try, and thanks as ever for your thoughtful post…
i have never had yoghurt cake, shall try it out!
these photos are freaking gorgeous
that sounds freaking delicious
I’m going to have a slice of the lemon drizzle cake I had RIGHT NOW
I blame you, thank you :p
I MADE not had
I would have HAD it soon
Helen (Grab Your Fork)
This looks so lush! Love those caramelised cake edges too, and how its pushed itself up in between the apple slices!
Beautiful cake! But what happens to the 165g (3/4 cup) white sugar? It does not seem to be mentioned in the method (or am I missing it?)
Iron Chef Shellie
oops sorry my bad! I adapted it from a previous recipe and was half asleep when posting this one! will fix it now 🙂
Hey! So I’m making this, and am wondering what happened with the lemon juice for the cake? I assume it goes into the cake…but it doesn’t say, it only mentions the zest 🙂 Thanks!
Hi there, beautiful photos! It looks so beautiful that It made me bake my first cake! I’m also wondering what happened to the juice? I left it out from the cake mixture, but decided to incorporate it into the syrup. I hope it works out!
How did you like it? I need a cake for a dinner party and I want this one but I’m scared.
Iron Chef Shellie
It was really delicious. What exactly are you scared of?
What about lemon juice?
Iron Chef Shellie
Oh sorry Joanne, I’ll fix that right away!
LaCretia J Johnson
Beautiful cake! Going to try this today! What did you wrap this in? Is this paper or parchment paper?
Iron Chef Shellie
Thank you! Parchment paper 🙂