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.
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.