A Yummy Cake For Tea
This recipe is wonderful. It is a favourite in my family and never goes wrong. It is so easy to prepare: just one bowl and very little attention. Sadly I forgot to take photos along the way but here is the finished cake along with a very detailed recipe that I always use. It can be made with any fruit but raspberries or blueberries seem to work the very best. Today I am going with blueberries. There are several similar recipes on the Internet and this one has been tweaked to my liking - not sure which original one I used.
Ingredients:
1 cup Greek yogurt (I use the one with added honey)
1 cup sugar
2 eggs
1 cup olive oil
2 cups self raising flour
1 carton blueberries
Method:
Put all the ingredients (except the blueberries) into a mixing bowl and beat gently.
Add the blueberries (or raspberries) and gently fold in.
Grease and line an 8inch tin and put the mixture in it.
Cook:
Cook at 170 degrees for one hour. Test until a skewer comes out dry - may need another five minutes.
The cake needs to be eaten very quickly as with its high yogurt content it can quickly go mouldy - this really shouldn't be a problem as it is so very good! I love it with a dollop of yogurt.
Finished cake here - now doesn't that look wonderful?
I bought the yoghurt today and will try it. Will it keep in the fridge for a couple of days?
ReplyDeleteWill keep in the fridge - in my house there is never any left to store!
ReplyDelete