• 15min
  • 45min
  • Easy
  • 4 to 6 Servings
1 vote


  • 3 Pink Lady® apples
  • 3 eggs
  • 1 banana
  • 30 g cornflour
  • 250 g fat-free skyr
  • 1 fat-free Petit-suisse (or 60 g fat free fromage frais)
  • 100 g unsweetened apple puree or 2 Pink Lady® apples
  • 10 g sweetener (liquid sweetener, Stevia or brown sugar)
  • A pinch of fleur de sel (French unrefined sea salt)


  1. Start by preheating the oven to 180°C.
  2. Slice the banana and mash it in a bowl. Add the 250g of skyr and the Petit-suisse and mix well.
  3. To make homemade apple puree, cook 2 diced Pink Lady® apples in 3 tablespoons of water over low heat for 20-25 minutes. Alternatively, choose industrial unsweetened puree.
  4. Add the apple puree to the mixture, along with 30g of cornflour and the 3 eggs. Mix again.
  5. Add the sweetener of your choice, then fold in the 3 diced apples.
  6. Butter and flour a cake tin, then pour in the batter.
  7. Bake for 45 minutes at 180°C, checking regularly. The cake should turn a lovely golden colour, but still be soft inside.
  8. Leave the cake to cool before unmoulding, and serve warm.

Pink Lady® top tip

Bake quickly once the diced apples have been added, to avoid them sinking to the bottom of the cake.

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