Preheat oven to 160°C

Place the cake mix into a mixing bowl. In a separate bowl, mix together the eggs, oil, milk and yoghurt. Add the apple and almonds to the dry ingredients, then add the yoghurt mixture. Mix well.

Spoon the batter into a small lined loaf tin and sprinkle almond flakes on top (optional). The baking paper makes it easier to remove from the pan and cut.

Bake for 1 hour at 160°C. I used a lower temp to ensure the top didn’t split open. Remove and cool.

Once cooled, cut the loaf into slices and then into 4 pieces each.

I dry my rusks in the air fryer at 100°C. I first set the air fryer for 1 hour (usually takes 1 hour with my other recipes), but I ended up drying these for close to 2 hours.