Apple Currant Yoghurt Cake - cooking recipe

Ingredients

125 g butter
3 -4 cups caster sugar
2 teaspoons grated lemon rind
2 eggs
200 g natural yoghurt
1 -2 of 410 gram can unsweetened apple pie filling
3 -4 cups currants
2 cups self-raising flour
1 -2 teaspoon baking soda
2 teaspoons mixed spice

Preparation

Beat the butter and sugar and lemon rind in a small bowl until light and fluffy.
Beat in eggs one at a time.
Stir in the yoghurt, apple and currants (you don't want to break up the apple too much).
Then stir in the sifted dry ingredients.
Spread into a deep greased and lined 20 cm round cake tin.
Bake at 180C (360F) for 50 to 60 minutes.
Stand a few minutes then turn out onto rack to cool.
This can be iced with cream cheese icing similar to one you would use on a carrot cake - add some lemon zest too.