This is a very nice, moist desert cake, best served warm on the day of making, with a dollop of whipped cream if you’re feeling decadent.

100g butter

3 large Braeburn or Granny Smith apples

Squeeze of Lemon Juice

¾ cup (125g) brown sugar

2 eggs

275g Gluten Free Cake and Biscuit mix

2 tsp Gluten Free Baking Powder

¼ cup plain yoghurt

sugar/ cinnamon mix for sprinkling over the top of the cake

Preheat oven to 180C

Prepare a 23cm spring form cake pan with paper lining the base

Melt the butter

Peel, core and slice the apples, toss them with a little lemon juice and set aside.

Mix the brown sugar and eggs until very light in colour, then thoroughly beat in the melted butter, and stir in the apple slices.

Mix in the flour, baking powder and yoghurt.

Place tin and sprinkle with cinnamon and sugar mix.

Bake for approximately 50 minutes or until a skewer comes out clean.

Cool in the pan for a few minutes, then turn out onto a rack.