This Yogurt Cake is incredibly quick to make and yummy! A Dairy Diary recipe.
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)
Preheat oven to 180°C/350°F/Gas 4. Grease and line a 900g (2lb) loaf tin.
In a large bowl, mix together yogurt, flour, sugar, butter and eggs until smooth. Add mixed peel, stir and then pour into prepared tin.
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.