Spiced apple fudge cake
Cakes
I developed this recipe when I was working in the French Alps in the 1980s and it was always a firm favourite with our chalet guests. At high altitudes, cake batters can behave in unpredictable ways and this was one of my most reliable recipes. The combination of crunchy caramelised walnuts, softly sweet apples and fudgy centre is irresistable. Serve warm for dessert with cream or ice cream on the side, or in the traditional Yorkshire way, cold with a piece of strong cheese and a cup of tea as an afternoon pick-me-up on a cold day.
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<br />The acid in the yoghurt helps to boost the reaction of the raising agents, so don't be tempted to leave it out. If you don't have yoghurt to hand, just replace with the same quantity of milk and a teaspoon of white vinegar or lemon juice.
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