FRUITY YOGHURT CAKE

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 56g butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 cup Greek yoghurt
  • 2 peaches, sliced into wedges
  • 125g blueberries
  • 1 tsp granulated sugar

Method:

  • Preheat oven to 175C with rack in middle. Grease the side and the bottom of a 9 x 3 inch spring form pan with butter or cooking spray. Line the pan with baking paper.
  • Pour into moulds, top with sparkling water, add sticks and freeze.
  • Sift flour, baking powder, and baking soda together into a medium bowl.
  • In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yoghurt and continue beating until very creamy and light in color, for about 1 more minute.
  • On low speed, mix in the flour until combined. Do not over mix.
  • Transfer the cake batter to the spring form pan. Top with sliced peaches and blueberries and sprinkle with granulated sugar.
  • Bake for about 1 hour, until cake turns golden and the tester comes out clean. (If you want and have extra time, midway through baking, add extra peach slices and blueberries for more bursts of flavours!).
  • When it's done, let cool on a wire rack for about 40 minutes then serve on a plate with a glass of sparkling water!

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