Hey Hello there!! It's Wednesday so I'm guessing we should be in the kitchen baking something? Yep..thought as much...
So today I'm kind of re-sharing an old recipe but adding a little extra zing to it. Actually make that A.L.O.T. of extra zing...this kind of rocks!!!
We are going back to my very very VERY favourite cake recipe...the all in one butter cake which is so ridiculously easy and honestly never fails. Ever. And to make it pop even more so and bring it up to a whole new butter-cake-level I have simply added...yoghurt. Yep. "Just" yoghurt. Honestly you can pick and choose whatever yoghurt you fancy or, of course, whatever may be lurking about there in your fridge however...and this is a capital letter HOWEVER...if you want extra fruity extra tasty extra everything kind of cake please treat yourself to this new discovery of mine.....Rachel's gourmet low fat yoghurt...it is serious stuff...very serious...and when you have wild strawberry and rhubarb involved....mmmmmmm.....
Okay...so onto the important part yes?
Let's christen this one...
Yoghurt Simplicity Cake
60 grams butter - melted
1 cup self raising flour - sifted
1/3 cup sugar - I use raw but use what you please
1 tablespoon cornflour
1 tablespoon custard powder
1/2 cup yoghurt - for this I used Rachel's Wild Strawberry and Rhubarb - make sure you give it a little stir up first coz all the fruity goodness bits are sitting at the bottom of the tub BUT don't mix them all in completely...you will need some of that fruity pink puree at the end.... (sorry to sound so bossy...but we're getting serious here...)
1. Preheat your oven to 180 degrees
2. Melt the butter first to give it time to cool abit
3. In a large-ish mixing bowl throw in all ingredients
4. Beat with a mixer for 3 or 4 minutes
5. Pour mixture into a greased and lined cake tin
6. Now if you are using Rachel's yoghurt dig your spoon right down to the bottom of the tub and scoop out some of that delicious fruity puree, plop it onto your mixture in the cake tin and using a knife swirl it gently through the the mix. Not too much though as we want the pretty fruity swirls to still be intact once the cake is cooked
7. Now pop that cake into your preheated oven and bake for approx 40-45 minutes
8. Now how good does that cake look?! And smell?!!?! Because the yoghurt does make the texture of the cake extra moist it's best you leave your cake to sit in it's tin for at least a good 5 minutes before tipping it out onto a cooling rack, it will firm up as it cools down
9. Dust with icing sugar when cool
10. Slice. Eat. Enjoy.
We ate ours served with fresh strawberries and a dollop of yoghurt on the side....I think that's almost verging on the side of Health Food...probably the more you eat the better?
Let me know if you try this...I love hearing when people try my recipes...even more so when they enjoy them!!?!
Happy Baking guys......
See you soon.......