Saturday, 4 September 2010

Yogurt cake

This makes a lovely, moist, light sponge with a fairly subtle but delicious flavour which is easy to vary by choosing a different flavour of yogurt.

Makes: 12 slices
Takes: 15 minutes + 50-60 minutes cooking time


8 oz (225g) self-raising flour
1/2 tsp baking powder
6 oz (175g) caster sugar
3 1/2 oz (100g) butter or margarine
2 medium eggs
a 200g pot of Mullerlite yogurt in your chosen flavour

  1. Preheat the oven to 180oC/160oC (fan oven)/Gas Mark 4 and grease and line an 8x10 inch oblong baking tin.
  2. Sift the flour and baking powder into a large mixing bowl and add all the other ingredients. Use an electric hand mixer on a slow speed to combine then turn it up to high to beat to a smooth batter.
  3. Pour into the tin and bake for 50-60 minutes, until it feels firm to the touch and a skewer inserted into the middle comes out clean. Cool on a wire rack then slice into 12 fingers.
A particular favourite in our household is to use toffee yogurt, as the flavour seems to come through more strongly. Raspberry and cranberry gives a nice subtle hint of fruit; or try lemon and lime with the grated zest of a lemon and/or lime added. Chocolate gives a very subtle flavour so enhance it with some vanilla essence and 1 tbsp cocoa, sifted with the flour at step 2. Vanilla makes a nice, simple sponge! Any of the above (and probably other flavours I haven't tried) are very good served with custard as a dessert.