Yoghurt cake

  • 1/2 cup yoghurt
  • 1 cup self-raising flour (1 cup plain flour & 2 tsp baking powder)
  • 1/2 cup caster sugar
  • 1/4 cup olive oil
  • 3 eggs
  • 1 tsp vanilla
  • pinch salt
  • Optional extras: zest of a lemon or other citrus, fresh raspberries, anything you like…

Preheat oven to 175C, grease a tin.

Mix all ingredients except fresh fruit or other additions that would more sense to put on top.

Pour into tin, add fresh fruit or anything else on top (it will likely sink to the bottom anyway!)

Bake 45 min – 1 hr until skewer comes out clean.

VARIATION: Lime, olive oil & yoghurt syrup cake

2 large eggs
2 limes, zest and juice
1/2 tsp pure vanilla essence
3/4 cup olive oil
1 cup Greek yoghurt
1 and 1/2 cups caster sugar
2 cups plain flour
2 teaspoons baking powder

2 limes, juice only
6 tablespoons caster sugar
3 tablespoons water

Preheat the oven to 170C. Line and grease a 23cm (9inch) diameter cake tin with a removeable base. 

Place the eggs, juice, zest, vanilla essence and olive oil in a large bowl and give it a good whisk by hand. 

Next add the yoghurt, whisking to remove any lumps. 

Then add all the dry ingredients (flour, baking powder and sugar) and give it a good stir with a wooden spoon until the batter is homogeneous. 

Pour the batter into the prepared pan and bake for 55-60 minutes or until a skewer inserted comes out clean.

Make the syrup about 10 minutes before the cake is ready. Place the juice, sugar and water in a saucepan. Bring to the boil and simmer for about 8 minutes or until it has reduced by almost half.

Remove the cake from the oven and place on a baking tray. Pour the syrup onto the warm cake, making a couple of holes in the top of the cake with a skewre so the syrup soaks in. Allow the cake to cool completely in the pan. Serve at room temperature with creme fraiche, Greek yoghurt or on its own. I keep the cake in an airtight container in the fridge for up to 5 days.