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yoghurt cake

YOGHURT CAKE

To me this is a great basic cake. It is very simple to make and a slice is perfect for the children when they get home from school absolutely ravinous. I believe a home-made cake to be a wonderful thing- children can help prepare it, teaching them about food and what it should have in it. It satisfies the urge for something sweet in a very staight forward way.

1x 150g pot of plain yoghurt (use the pot as measure)
1 pot ground nut/almond oil or melted but not hot butter
2 pots caster sugar
3 pots self raising flour
3 eggs
small teaspoon proper vanilla essence

Mix all the ingredients together until smooth, pour into a prepared oil
ed and then floured loaf or 7 inch cake tin. Bake in moderate oven until firm to the touch. Approx. 30-40 minutes depending on your oven. Allow to cool in tin for a few minutes before turning it out onto a wire tray.

It keeps well and can be used as a base for many variations. I often make it in a kugelhopf tin (one with a hole in the middle, which makes it look rather fancy).

Variations I have tried:

1) Slicing a couple of coxes, orange pippins into the mixture, A soggier more puddingy cake.

2) Pouring a thin stream of melted chocolate into the mixture, mixing it gently to give it a marbles effect. I use a 100g bar green and blacks dark chololate but you could try MAYA gold with some grated orange or lemon rind for a change.

3) Dried fruit, blueberries, cranberries, big juicy lexia raisins, fat sultanas (1 pot full).

4) Grated orange and/or lemon rind which you pour a lemony sugar syrup over when warm for a type of lemon drizzle cake.

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