Apple and yogurt cake from Eataly: Contemporary Italian Cooking (page 504) by Eataly

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DebCooks on April 25, 2026

    Terrific cake — not too sweet, nice sponge. I used Sugar Bee apples which held up nicely, and substituted cake flour for the 00 flour as mentioned in the recipe.

  • KarinaFrancis on August 26, 2018

    Absolutely lovely, easy to make and a perfect end to our Italian dinner. The texture of the cake was “pudding like” and because I didn’t make it in a springform tin, and incorporated all of the apples in the mixture it was bursting with fruit. Will make this again for sure Update: I made this again and added walnuts, the family dubbed it strudel cake which is a great compliment

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