A smooth apple pie

Start by putting the ingredients (3 eggs, 200 grams of yoghurt, 130 grams of butter) at room temperature.

Melt the butter. Preheat the oven at 160°.

Mix butter and sugar ( use a whisk and warm power, or use a kitchen robot with a dough hook). Add the eggs, one by one and 1 teaspoon of vanilla powder or extract. Mix. Sief 300 grams of self raising flour on the mixture. Mix. Add 1/2 of a teaspoon of salt and 200 grams of yoghurt. Keep on mixing until you obtain a smooth dough.

Grease a springform of 23cm. Cover with baking paper. Pour the dough in the cake form.

Remove the skin and seeds of 3 large apples. Cut in large wedges (1,5 cm). Sparkle 1 table spoon of sugar and 1 table spoon of mixed biscuit spices on the apples. Mix with your hands. Spread the apples on the dough.

Bake the cake for 60 mins. Check. The cake is ready once it doesn’t wobble anymore. Add some baking time if necessary or stop the oven and allow the cake to cool down in the oven.

The cake is at it’s best warm, but can be stored for 2-3 days.

Where do you think I found the inspiration??? In Simple, the last cook book of Ottolenghi. I reduced the sugar amount with 100 grams and used yoghurt instead of sour cream.