°150 g caster sugar
°2 packets of vanilla sugar
°12 cl of sunflower oil
°250g of flour
°2 pinches of salt
°14g baking powder
°125g natural yoghurt
°1 C. cinnamon
°50g slivered or crushed almonds
°1 C. caster sugar
+For the decor:
°1 C. icing sugar
Whisk the eggs with the sugar and vanilla sugar until the mixture whitens and doubles in volume.
Drizzle in the oil while whisking the mixture to keep it airy.
Sift the flour with the baking powder and the salt. Incorporate the flour into the egg mixture in small quantities and mix gently to obtain a homogeneous paste.
Add yogurt to the batter to lighten it.
Pour the batter into a 24cm diameter mold lined with baking paper. Grate the apple over the dough, level the surface with a fork. Sprinkle with cinnamon. Decorate with slivered almonds. Sprinkle with caster sugar.
Bake in preheated oven at 180°C for about 45 minutes.
Remove the cake from the oven and let it cool completely before unmolding it.
Sprinkle the cake with icing sugar before serving.