Yoghurt cake

This recipe is a great way to use up yoghurt, and a really simple way to make a cake with no weighing out of ingredients. In this recipe we’ve used plain yoghurt, but this can be replaced by any fruit yoghurt you may have.

  • 1 x 120g pot of natural yoghurt
  • 1 x 120g pot of veg oil
  • 2 x 120g pot of sugar
  • 3 x 120g pot of self raising flour
  • 4 x eggs
  • 1 teaspoon (tsp) of baking powder
  • To keep it really simple, we also use the yoghurt pot to measure out all the other ingredients.
  • Coat the inside of your cake tin (size?) with some of the oil. You can do this with a piece of kitchen towel. Then cut baking paper to fit the inside of your tin. Turn your oven on to heat up, you want it at 160 degrees C (gas mark 3).
  • Empty the yoghurt from the pot in to a mixing bowl, then use the empty yoghurt pot to measure out the other ingredients in to the bowl along the with 4 eggs & 1 tsp of baking powder. Whisk the mixture until smooth (no lumps), then scrape it into your lined cake tin.
  • Bake for 30/35 mins at 160 degrees C fan. Check the cake is cooked by stabbing the cake through the middle with a sharp knife and checking it comes out without mixture on it. If it doesn’t and the mix is still wet bake for a further 5/10 mins or until cooked.

Real Junk Food Manchester notes…

You can use any type of sugar in this recipe – white, brown, muscovado – whatever you have to hand.

Once cooled the cake can be decorated using any fruit or sweets you may have in your cupboards.

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