Ingredients
Crumble topping
| ½ cup | oats |
| ½ cup | white flour |
| ½ cup | brown sugar |
| ¼ cup | flaked almonds |
| ¼ tsp | baking powder |
| ½ tsp | cinnamon |
| ¼ tsp | salt |
| ¼ cup | melted butter |
Cake
| 150g | salted butter, room temperature |
| 150g | caster sugar |
| 3 | free range eggs, room temperature |
| 1 tsp | vanilla extract |
| 125g | plain flour |
| 75g | almond flour |
| 2 tsp | baking powder |
| 2 tsp | ground cinnamon |
| 140g | plain, unsweetened yoghurt at room temperature |
| 1½ cups | chopped green apple (1cm cubes) |
Maple icing
| 150g | butter, softened |
| 250g | icing sugar |
| 100g | cream cheese |
| 2 tsp | maple extract (substitute ¼ cup pure maple syrup) |
Assembly and decorations
Cake layers
Maple icing
Spray roses
Freeze-dried apple bits
Crumble topping
Directions
- For the crumble topping: Preheat oven to 170c fan bake.
- Combine all ingredients apart from the butter in a large bowl, once combined stir in the melted butter until well incorporated.
- Crumble mixture onto a lined baking tray and bake for 15 minutes or until golden and crisp. Allow to cool fully at room temperature.
- For the cake: Reduce the oven to 162c fan bake. Line 2x 9" cake pans with baking paper circles.
- To make the cake, in the bowl of an electric mixer, cream the butter, sugar until pale, light and fluffy. Leave the mixer going for at least 3 minutes at high speed!
- Crack eggs into a clear jug and check for shell before beating the eggs one by one into the butter mixture along with the vanilla.
- Gradually fold in the almond flour, flour, baking powder, cinnamon and salt and mix until just combined. Finally fold through the yoghurt.
- Scrape the batter into your cake pans and spread out to the sides. Evenly dot in your chopped apple chunks.
- Bake for approximately 20-30 minutes. The cake is ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for around 10 minutes in the pans before turning out onto a cooling rack.
- For the maple icing: In the bowl of an electric mixer, beat the butter by itself until smooth.
- Add the powdered sugar and beat on high until seriously light and fluffy. Leave the mixer going for at least 3 minutes at high speed!
- Gradually add the cream cheese. Do not overdo this step.
- Finally fold in your maple extract, add more at your own taste.
- To assemble and decorate: Once the cakes are completely cool, transfer one layer to your serving plate and ice this layer with a pallet knife. Cover with half of the crumble and press down into the icing.
- Carefully place the other layer on top of your iced layer.
- Neatly ice the top of the cake and sprinkle over the other half of your crumble topping. Decorate with spray roses and freeze-dried apple bits, placing them wherever your hand guides you.
- Serve at room temperature. Refrigerate in an airtight container for up to 3 days.