How to Make a Cake Using Fruit Yoghurt - A Tasty Light Cake
Everone Likes a Nice Light Cake
This is an exceptionally nice Madeira type afternoon tea cake with a subtle and unusual taste that comes from the fruit.
The taste of the fruit will depend and vary slightly with the type and texture of the yoghurt that you use. It is also a diet friendly type of cake as you can use the low fat yoghurt without affecting the outcome.
We have made it with Strawberry Yoghurt, and that worked like a dream, the flavours that to my mind would work the best would be:-
Banana, Strawberry, Apricot, Peach and most probably the best of all must defiantly be Granadilla especially if it has a high fruit pulp content.
This is Quite Easy For Teenagers to Follow
Fruit Yoghurt Cake
1 x 175ml fruit yoghurt
3 x 175ml self raising flour
1 x 175ml sugar
1 x 175ml oil
3 extra large eggs
½ teaspoon salt
Method Part 1
Empty the yoghurt into a medium sized mixing bowl, then wash and carefully dry the yoghurt container, as this becomes the measuring cup for the rest of the ingredients.
Set the oven to 180 degrees Celsius
Grease a large bread pan or a round baking pan of 22cm diameter with butter or margarine or spray and cook. We used a well greased Springform Baking Pan.
Measure self raising flour and place into large mixing bowl
Measure sugar and salt and add to the flour
Mix the dry ingredients for a minute to combine the ingredients
Measure out the oil and add to the bowl with the yoghurt
Break the eggs and add to the bowl containing the wet ingredients
With a mixer blend the wet ingredients until well combined
While mixing the dry ingredients, add the contents of the wet bowl slowly and mix well until all the ingredients have combined
Pour the cake mixture into the baking pan of choice
Place the pan into the preheated oven and bake for 45 to 60 minutes
Test the readiness with test pen after 45 minutes
Remove and let it rest for 5 minutes before removing from the baking pan
Cool down until room temperature serve with your favourite tea or coffee.
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