Apple and yoghurt cake

Grease and line the base of a 19cm round springform cake tin. Preheat the oven to 180°C.

Cream the 125g softened butter and the castor sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition.

Fold in the lemon zest and juice, followed by the sifted flour and yoghurt. Pour into the prepared tin and level the surface with a spatula. Top the batter with the apple slices and bake for 45 minutes, or until the cake is golden brown and cooked through. To check if the cake is ready, insert a skewer into the centre – the skewer should come out clean.

While the cake is baking, make the syrup. Place the 100g butter and the remaining syrup ingredients in a small saucepan and bring to a boil. Remove from heat, keep warm and pour over the cake as it comes out of the oven.

Once the cake is completely cool, remove from tin and transfer to a cake plate or stand to serve.