Apple and marmalade cake

This one is my “go to” recipe when I want to bake a cake for breakfast. It is so simple and so fast to make! But there’s a surprise inside that makes the taste of this apple cake unique. Using few tea spoons of marmalade, in fact, helps differentiating the taste from those of the classic cakes made with apples.


  • 300g of flour (I mixed 150g of white flour with 150g of raw flour, but you can use every kind of flour you prefer)
  • 150g of raw sugar
  • 16g of yeast
  • Some cinnamon
  • 2 apples
  • ½ of lemon juice
  • 120g of white yogurt
  • 80ml of soy milk (I decided to use soy milk because, since I did not use eggs, it better helps binding the mixture)
  • 75ml of 100% apple juice (no sugar added, if the apple juice contains sugar I would suggest to reduce the amount of sugar used in the recipe otherwise the cake could be too sweet)
  • 50g of seed oil

For the topping:

  • 1 apple
  • Some raw sugar



1.Cut two apples in pieces and add ½ of lemon juice so that the apples do not oxidize;

Apple 2

2.Mix all the dry ingredients together (flour, sugar, yeast, cinnamon);

Apple 3

3.Add the wet ingredients (oil, apple juice, yogurt, soy milk). Dot it once at a time because the amount of wet ingredients depends on how the flour we used absorbs the liquids (it means that, if you change the type of flour, the quantity of liquids might be different from mine);

Apple 4

4.Add the apples previously cut to the mixture. Try not to put the lemon juice to the mixture;

Apple 5

5.Put the mixture into a baking tin and add few tea spoons of marmalade and cover the top of the cake with the third apple sliced and with a sprinkling of sugar;

6.Put the cake in the pre-heated oven at 180°C and let it bake for 30 minutes.

Apple 7

Livia Rapini 


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