Ingredients
- ¾ cup melted unsalted butter (200 g)
- or
- ¾ cup neutral vegetable oil (180 ml ≈ 165 g)
- 5 large eggs
- 1 cup granulated sugar (200 g)
- 2 teaspoons vanilla sugar (about 16 g)
- 1 cup semolina (150 g)
- 2 teaspoons baking powder (about 15 g)
- 2 tablespoons lemon juice (about 20 ml)
- 4 cups low fat Greek yogurt (1 kg)
- 4 cups chopped apples (800 g)
- ½ to 1 cup fresh cranberries (unsweetened (100 to 200 g))
Method
- Preheat the oven to 350°F (180°C fan).
- Line a 9x13 inch (about 23 x 33 cm) baking pan with parchment paper or lightly grease it.
- Melt the butter if using and let it cool slightly. (You can also use oil instead of butter)
- In a large bowl, whisk the eggs with the sugar and vanilla sugar until slightly creamy.
- Add the melted butter and mix well.
- Stir in the Greek yogurt until smooth and fully combined.
- Add semolina, baking powder and lemon juice. Mix until everything is incorporated.
- Fold in the chopped apples and fresh cranberries.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 50 to 60 minutes, until the top is lightly golden and the center is set.
- Let the cake cool completely before slicing. It firms up as it cools.
- Store in the refrigerator. It tastes even better the next day.
Equipment
Notes
Nutrition Facts
Per serving, 1 of 24 pieces
- Calories: 190 kcal
- Protein: 8 g
- Fat: 10 g
- Carbohydrates: 20 g