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Apple Pecan Cake

A really easy bake – all the ingredients are quickly stirred together in a bowl.  The simple glossy glaze is poured over while the cake is hot. Use crisp, tart dessert apple for the best flavour and texture.

Preparation method

 1.       Heat the oven to 180C/160C fan/350F/Gas 4.  Put the Golden Wholegrain Plain flour, baking powder and salt into a large mixing bowl.  Mix well with a wooden spoon.

2.       Pick out 50g of the best looking pecans and save them for the topping.  Finely grind the rest in a food processor and then mix in to the flour with the sugar and lemon zest.

3.       Peel, quarter and core the apple, then chop into small pieces (about the size of your little finger nail).  If you are using windfall or smaller apples you'll need about 130g chopped apple. Stir into the flour mixture and make a well in the middle.

4.       Measure first the yoghurt then the oil into a measuring jug.  Add the eggs and beat with a fork until well-combined.  Pour into the bowl and mix everything together with the wooden spoon until thoroughly combined.

5.       Transfer the mixture to the prepared tin and spread it evenly.  Scatter the pecan halves over the top then bake in the heated oven for about an hour until well-risen, a nice golden brown and a skewer inserted in the centre of the cake comes out clean.

6.       While the cake is baking make the glaze: combine the sifted icing sugar and lemon zest in a bowl then stir in enough yoghurt to make a smooth, glossy glaze about the thickness of double cream.

7.       As soon as the cake is done stand the tin on a wire rack and run a round-bladed knife around the inside of the tin to loosen the sponge.  Gently unclip and remove the sides.  Quickly spoon the glaze over the cake so it drips down the sides.  Leave until completely cold before slicing.  Best eaten within 48 hours.

what you will need

A 19cm springclip tin, greased and base-lined with baking paper

Makes one 19cm cake – cuts into 12


175g Golden Wholegrain Plain flour

2 teaspoons baking powder

A good pinch of salt

100g pecan halves

200g golden caster sugar

The finely grated zest 1 large unwaxed lemon

1 large Braeburn apple – about 175g

125ml full-fat Greek-style yoghurt

125ml mild light olive oil or sunflower oil

3 medium eggs, at room temperature


For the glaze:

125g golden icing sugar, sifted

The finely grated zest 1 large unwaxed lemon

About 1 ½ tablespoons full-fat Greek-style yoghurt