if you cannot locate the recipe you requested, these two are delicious.
Apple Currant Yoghurt Cake.

125 grams butter,
3 / 4 cup castor sugar,
2 teaspoons grated lemon rind
2 eggs
200 gram carton natural yoghurt
1 / 2 of 410 gram can unsweetened pie apple
3 / 4 cup currants
2 cups self-raising flour
1 / 2 teaspoon bi-carb soda
2 teaspoons mixed spice.

Beat the butter and sugar and lemon rind in a small bowl until light and fluffy. Beat in eggs one at a time. Stir in the yoghurt, apple and currants (you don’t want to break up the apple too much).Then stir in the sifted dry ingredients.
Spread into a deep greased and lined 20 cm round cake tin. Bake at 180C (360F) for 50 to 60 minutes. Stand a few minutes then turn out onto rack to cool.

This can be iced with cream cheese icing similar to one you would use on a carrot cake – add some lemon zest too.

I like to double this (to use whole can of apple) and cook in three cake tins. This freezes well.

Apple, date and caramelised almond cake

2 medium apples. (use eating variety that will hold shape when cooked)
200 g finely chopped fresh dates,
1 teaspoon bicarb-soda
1 cup boiling water,
125 g unsalted butter at room temperature,
1 cup caster sugar,
1 egg,
1 + 1 / 2 teaspoons vanilla,
1 cup plain flour
1 / 2 cup self-raising flour
1 / 2 teaspoon salt
50 g roasted almonds or hazelnuts, chopped (use flaked almonds roasted in over)

Topping :
120 ml milk
90 g butter
3 / 4 cup brown sugar (can use 1 /2 light and 1 / 2 dark)
1 teaspoon vanilla
110 g flaked, blanched almonds

1. Preheat oven to 180C. Line base of 20 cm spring form pan with paper, butter and flour paper and tin. Peel, core and chop apples into chunks. Place in bowl with dates, add bicarb-soda then pour in boiling water. Mix, then cool to room temperature.
2. Beat butter and sugar until light and fluffy, about 6 minutes. Mix in egg and vanilla, Sift plain and SR flour and salt together and add to the bowl alternatively with cooled apple mixture. Lastly add nuts.
3. Scrape batter into tin and bake for 1 1 / 4 hours until a fine skewer in the middle comes out slightly moist.
4. When cake is nearly ready, it’s time to make the topping. Heat milk and butter in a small saucepan. When butter melts, add sugar, vanilla and nuts and cook about 5 minutes, until slightly thickened. If your timing is right, the cake should be ready to come out of oven. Flatten top of cake with the back of a spoon and spread topping over. Put cake back in over for 10 to 15 minutes until topping is deep golden brown.
5. Leave to cool on rack, in tin. To serve, remove from tin onto plate. Serve with dollop of thick cream