Ingredients
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175
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175
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350
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525
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3
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-
-
-
-
-
-
-
-
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Directions
Yoghurt Cake, This is a whizz to put together for a moist and flavoursome cake , Great easy cake I had some yoghurt that really needed to be used up and I had also accidently overcooked some apricots What I did differently was used 2 eggs, 1x double yolk egg and 1x egg white, probably meaning closer to 4 eggs, added vanilla, wish I’d added lemon like another reviewer mentioned and used raw sugar I beat the eggs and then added the sugar, oil and vanilla and beat those for a couple of minutes until creamy than added the sifted flour in and mixed on low until all mixed I was worried about overworking the gluten in the flour by mixing it all for 3 minutes I poured it into my large rectangular tin that I had butter very well and then placed the apricots on top Cooked for about 40 minutes but it did get a little browner on the top and bottom than I hoped, I will make sure to keep the temp low I cooked till it was springing back in the middle The cake came up beautifully over the apricots Given that I was making it was a party I needed it to be right It was very light and fluffy, next time I may try beating it all together, maybe it would be more dense, but today I made exactely what I had hoped for About 15-16 serves Thank you for sharing
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Steps
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1
Done
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Beat All Ingredients Together For 3 Minutes. |
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2
Done
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Pour Into a Greased 23 Cm Bundt Pan. |
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3
Done
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Bake at 160c For 1 Hour. |
