Lemon Yoghurt Apple Cake with Lemongrass & Ginger Syrup
INGREDIENTS
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125g unsalted butter, softened
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220g (1 cup) caster sugar
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3 eggs
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1 lemon, zested, juiced
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200g (1 1/3 cups) self-raising flour
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200g (3/4 cup) natural yoghurt
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2 large apples, quartered, sliced
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2 lemongrass stalks (pale part only)
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a thumb sized piece of ginger
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750ml water
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palm sugar, to taste
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