Yogurt Cake
This Yogurt Cake is incredibly quick to make and yummy! A Dairy Diary recipe.
Ingredients
Cherry yogurt 150g (5oz) tub
Self-raising flour 175g (6oz)
Caster sugar 150g (5oz)
Butter 25g (1oz), melted
Eggs 2 medium, beaten
Chopped mixed peel 50g (2oz)
Flaked almonds 15g (½oz)
Instructions
1
Preheat oven to 180°C/350°F/Gas 4. Grease and line a 900g (2lb) loaf tin.
2
In a large bowl, mix together yogurt, flour, sugar, butter and eggs until smooth. Add mixed peel, stir and then pour into prepared tin.
3
Sprinkle almonds along the centre of the mixture then bake in the oven for 30-35 minutes until skewer comes out clean. Cool in tin for 15 minutes before turning out.
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This sounds easy enough even for me to attempt, thanks Dairy Diary