Best Australian Recipe Ebook

Apple Currant Yoghurt Cake

Submitted by Chas in Melbourne

125 grams butter,
3 / 4 cup castor sugar,
2 teaspoons grated lemon rind
2 eggs
200 gram carton natural yoghurt
1 / 2 of 410 gram can unsweetened pie apple
3 / 4 cup currants
2 cups self-raising flour
1 / 2 teaspoon bi-carb soda
2 teaspoons mixed spice.

Beat the butter and sugar and lemon rind in a small bowl until light and fluffy. Beat in eggs one at a time. Stir in the yoghurt, apple and currants (you don’t want to break up the apple too much).Then stir in the sifted dry ingredients.
Spread into a deep greased and lined 20 cm round cake tin. Bake at 180C (360F) for 50 to 60 minutes. Stand a few minutes then turn out onto rack to cool.

This can be iced with cream cheese icing similar to one you would use on a carrot cake – add some lemon zest too

Apple and Passionfruit Shortcake

Submitted by Chas in Melbourne

125 gm (4 oz) butter

1 / 2 cup castor sugar

1 egg

3 / 4 cup self-raising flour

3 / 4 cup plain flour

* stewed apple (see note)

1 passionfruit

1 teaspoon finely grated lemon rind (zest)

extra castor sugar (for top)

Cream the butter and sugar together, add egg and beat well. Mix in the sifted flours. Turn out onto a floured surface and kneed until smooth. Divide in half. Roll each into 8 inch circle (the dough will be rather soft) to fit into 8 x 2 inch tin. Grease the bottom and sides of tin and line bottom of tin with one pastry circle. Press to fit.
Spread with apple mixture. Place second pastry on top. Press to cover apple mixture. Brush with water and sprinkle with extra castor sugar.

Bake in moderate oven (350F) for 35 to 40 minutes. Allow to stand 15 minutes before

* Apple can be freshly stewed (about 1.5 to 2 cups) or pie-apple from a can (410 gram), sweetened to taste

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