Peel, core and chop the apples. Place in a bowl and stir in the lemon juice to stop them going brown.
Beat the sugar, oil and eggs together until thick and creamy.
Beat in the apple butter followed by the Greek yogurt and orange zest.
Sieve in the dry ingredients, discarding any particularly large bits of bran left in the sieve.
Stir until everything is just about incorporated, then mix in the cider.
Finally stir in the chocolate and apples.
Spoon into a 23cm round silicone cake mould or lined tin.
Scatter the demerara sugar over the top.
Bake for 40 mins in a preheated oven at 180℃ (350℉, Gas 4) or until the cake is well risen and golden and an inserted skewer comes out more or less clean.
Leave to cool for ten minutes or so, then turn out onto a wire rack to cool completely.
Notes
Delicious served warm with cream for pudding.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.