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Yogurt Cake

Yogurt Cake

This Yogurt Cake is incredibly quick to make and yummy! A Dairy Diary recipe.

Yogurt Cake

Ingredients

Cherry yogurt 150g (5oz) tub

Self-raising flour 175g (6oz)

Caster sugar 150g (5oz)

Butter 25g (1oz), melted

Eggs 2 medium, beaten

Chopped mixed peel 50g (2oz)

Flaked almonds 15g (½oz)

Instructions

1

Preheat oven to 180°C/350°F/Gas 4. Grease and line a 900g (2lb) loaf tin.

2

In a large bowl, mix together yogurt, flour, sugar, butter and eggs until smooth. Add mixed peel, stir and then pour into prepared tin.

3

Sprinkle almonds along the centre of the mixture then bake in the oven for 30-35 minutes until skewer comes out clean. Cool in tin for 15 minutes before turning out.

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    This sounds easy enough even for me to attempt, thanks Dairy Diary

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