1. position oven rack in the center of the oven, preheat to 350. 2. butter and flour a 9 inch springform pan. 3. sift the flour and baking powder together in a bowl. 4. place the eggs and sugar ina large mixing bowl and using an electric mixer, beat until fluffy and pale yellow, about 1 minute. 5. beat in yogurt and liqueur until completely smooth. 6. working in batches, beat in the sifted flour, alternating it with the olive oil. 7. gently but thoroughly fold in apples. 8. scrape batter into the prepared springform pan, tap it on a counter to level the batter, then smooth the top with an offset spatula. 9. bake the cake on the center rack until the top is golden, a cake tester or toothpick inserted in the center comes out clean, and the cake springs back when you touch it, 55 to 65 minutes. 10. let the cake cool on a rack. 11. run a thin knife around the side of teh cake to loosen it. 12. remove the side and the bottom of the pan, then place the cake on a cake platter. 13. (can be baked up to 3 days ahead). 14. wrap loosely in plastic till ready to use. 15. serve the cake sprinkled with confectioners' sugar, accompanied by creme fraiche, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
