Mum’s yoghurt cake
( SERVES 8 )
7/5/2012
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Years ago, my mother Jacqueline White discovered a yoghurt cake recipe in an old British newspaper.
Ingredients
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| 1 cup | Fruit yoghurt, or 250ml |
| ½ cup | Cooking oil, (not olive) |
| 2 | Eggs |
| 1 | Lemon, grated rind |
| 2 cups | Self raising flour |
| 1½ cups | Sugar |
| 1 pinch | Salt |
Icing
| 1 cup | Icing sugar |
| 2 tbsp | Butter |
| 2 tbsp | Passionfruit syrup, or lemon juice |
Directions
- Preheat the oven to 160 degC fan bake. Grease and paper line the base of a 21cm cake tin.
- Mix the first 4 ingredients together in a bowl.
- Place the flour, sugar and salt in a large bowl.
- Add wet mix to dry. Do not over mix the ingredients.
- Bake for 35 minutes. Let the cake cool, and ice while warm, not hot, as it can ruin the icing.
- Icing: Place all the ingredients in a bowl and microwave for about 10 seconds.
- Mix well. Add more passionfruit syrup or lemon if needed.
- A little lemon zest can also be added for a slight zing
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