Preheat your oven to 180C/160C fan.
Grease and flour a 9.5" loose bottom cake tin.
Into a bowl, add the soft butter and sugar. Cream until soft and pale.
To this, add the eggs, gradually, mixing between each addition.
Once combined, add in the Glenilen Natural Yoghurt, stewed cooled apple, zest and currants.
Mix together to combine.
To this sieve in the flour, bread soda and mixed spice.
Mix to combine and scoop into the prepared tin.
Bake in the preheated oven for 55-60 minutes or until a skewer inserted comes out clean.
Remove and allow to cool for 5 minutes before removing from the tin to cool on a wire rack.
To serve, cover the top of the cooled cake with yoghurt, sprinkle on the currants and finish with a few sprigs of mint.
