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Rain, shine, young, old, you can't go wrong with a cake. And adding yogurt to this recipe makes a lovely light version with really creamy buttercream.

Serves 6-8

Preparation time: 10-15 minutes
Cooking time: 25 minutes

Ingredients
175g Yeo Valley butter, softened slightly
175g Golden caster sugar
3 large eggs, beaten
200g self raising flour
Half tsp ground cinnamon
45ml Yeo Valley toffee yogurt
1 cox apple, cored and diced
1 teaspoon golden caster sugar for the top

Icing
75g Yeo Valley butter
175g icing sugar
2 tbsp toffee yogurt

Method
Using an electric mixer beat the butter and sugar together until light and fluffy, gradually beat in the eggs, with a teaspoon of flour if it begins to curdle.

Fold in the sieved flour and cinnamon, then fold in the yogurt and apple.

Divide the mixture between two greased and lined 17.5cm/7in sandwich tins and cook in a preheated oven Gas 4/180 C for 20-25 minutes until golden and springy to the touch. Sprinkle the extra caster sugar over one of the cakes. Cool on a rack.

Beat the butter for the icing until fluffy and gradually add the icing sugar until smooth. Add the yogurt and mix well, do not overbeat. Sandwich the cakes together with the icing.