Yoghurt Cake

An easy to make cake that is perfect every time. You don't need weighing scales - just use the yoghurt pot as a measure! Makes approximately: 24 small 'fairy' cakes or 24 mini muffins or 12 larger muffins 2 loaves if using a 2lb loaf tin Preparation time is approximately 10 minutes Cooking time is approximately 10 - 40 minutes Ingredients Use your yoghurt tub as a measure for your ingredients: 1 x 150g tub yoghurt 1 x 150g tub sunflower oil (rapeseed or light olive oil can be used) 2 x 150g tubs of caster sugar 3 x 150g tubs of self-raising flour 3 x eggs Splash of vanilla essence (optional) Glacier cherries, chopped into quarters (optional) How to make your Yoghurt Cake Preheat the oven to 180°C (Gas mark 4 or 160°C for a fan oven). Grease and line the baking tray or use paper cake cases if using a muffin tin. Put the yoghurt into a mixing bowl (keep the pot to use as your measure). Add the oil, vanilla essence (if using), sugar and flour. Mix all the ingredients together, add the cherries and stir. Add to your cake tin (use paper cases or grease the tin). Bake until it is golden and bouncy on top (you can insert a metal skewer – insert in cake and if it comes out clean with no residue it is baked). As a guide, a loaf tin takes approximately 30-40 minutes and a muffin tin 10 – 15 minutes. HINTS and TIPS If you have any cake left, it can be frozen. You can add chopped stem ginger instead of cherries for a different flavour. Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

Yoghurt Cake

An easy to make cake that is perfect every time. You don't need weighing scales - just use the yoghurt pot as a measure! Makes...