Possibly the easiest, no-mess recipe I know. You can use any flavour yoghurt you like – I used strawberry this time.
A note on spelling. The most-common spelling of the word in Britain is apparently still “yoghurt”. I cling to thing to this spelling, even though it seems “yogurt” is slowly taking over!
Ingredients
- 1 carton of yoghurt – use this yoghurt pot as your measure for the other ingredients
- 3 cartons of self-raising flour – fill the yoghurt pot until the flour comes flush to the top, don’t overfill
- 2 cartons of caster sugar
- 1 carton of vegetable/sunflower oil
- 2 eggs
- 1.5 tsps baking powder
Method
It’s not for nothing I say this is the most straightforward recipe I know. I will type out here what I have written in my recipe book. I’ve added some extra notes in brackets.
- Put all the ingredients in a bowl and mix together well.
- Pour the mixture into a greased baking tin/s (I used a loaf tin).
- Bake in a pre-heated oven at 180 degrees C (160 fan)/350 degrees F/ Gas Mark 4 until golden brown (you need to check on the cake from about 20 minutes onwards. As important as colour is the wobble. If the cake is still very wobbly when moved, it’s not cooked enough. You can always use the sharp knife/skewer trick – insert it into the cake and if it comes out clean the cake is done).
- Leave the yoghurt cake to cool in the tin.
Decoration
Every single time I’ve made this cake it’s had a dip in the middle as you can see here:
I’m sure the chemists/advanced bakers out there can explain why this is. I say: why worry about it when you can make it a feature? So I waited until the cake had cooled and filled the dip with melted marshmallows (just put them in the microwave but go slowly! Give them short blasts of heat, stirring between blasts). With the gap filled, the cake looked like this:
Then I got to use up some pink buttercream icing which I had in the freezer (raspberry flavour). If you need the recipe you can find it with my recipe for my raspberry ripple sponge cake. I filled a piping bag with the buttercream and used a star tip to pipe small stars all over the top of the cake. Like this:
And then I added a few sugar decorations!
Right. Time for another slice. With a nice cup of tea π
And remember, you can see a list of all the recipes on my blog by visiting my recipe index.
Mmmm… Yum! Me want!
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Thanks! I wish there was a way to “beam” people cake! I’d share it π
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Aww.. Thats sweet of you. We should have a great blogger bake off lol
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You’re killing me with these recipes! Especially since I’m at school currently, hungry, and wanting this cake right now! π
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Sorry! If I could send your a piece right now, I would! π
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Ha ha thanks! I’m STILL at school, now waiting for the late bus, so I have a while to go till I have dinner ; ( I’ll just stare at the cake until I’m home
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This looks fantastic! I love baking with yogurt / yoghurt (!) so will have to give this a go.
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Thank you! It is yummy, although the day I made it, it’s primary appeal was how easy and mess-free it is to make π
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yumm looks amazing!!
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Thank you! It’s very nice, and so easy to make π
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You make me wanna run to the nearest bakery at 3 in the morning/ night!
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Thanks! and sorry! π
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This cake makes me smile, it’s so pretty. π I haven’t baked with yoghurt (we spell it that way too in Canada, ha ha) yet but I imagine it would make the cake nice and moist. I have a small question in regards to conversion…would a carton equal a cup? Happy weekend!
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It might not be the same, but If you use the same cup to measure out all the ingredients the recipe should still work – I think the uniformity is important rather than the size of the cup/pot. The cake is lovely. Nearly all gone!
Glad to find somewhere else is sticking with “yoghurt” π
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Ah, good idea! Ha ha, I’m quite attached to the use of “u”s too. π
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