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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    YOGHURT CAKE.

     

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    A super quick to make, delicious, easy yoghurt cake, served on its own or with fruit.

    Ingredients:

    • 250 gms natural Greek Yoghurt.
    • 3 x fresh eggs.
    • 112 gms vegetable oil.
    • 155 gms castor sugar.
    • 224 gms self raising flour.
    • 1 1/2 tsp baking powder.
    • icing sugar to dust.

     

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    Pre heat oven to 160c fan. Grease and line a loose bottomed 8 ins cake tin.

    Put eggs in bowl and lightly beat till pale.

     

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    Then add oil, sugar, yoghurt and beat again until smooth, then add flour and baking powder.

    When it's all well combined and smooth, pour the batter into your prepared cake tin.

     

    Bake for approx 45 mins or until skewer inserted into cake comes out clean. Leave to cool in tin.

     

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    Don't worry if top cracks, this will be covered with icing sugar. A couple of tablespoons of served icing sugar dusted over the top to finish off.

     

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    Thats it, serve on its own with a coffee or cup of tea or accompanied by some fruit compote and greek yoghurt as a dessert.

     

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    For the compote, I used some left over berries, strawberries and raspberries, popped them into a saucepan with some sugar, brought them to the boil then simmer for around ten minutes till the berries start to break down.

    Remove from heat and transfer to bowl and allow to cool. Use with just about anything, spooned over ice cream, a spoonful over your cereal in the morning, wherever you like.

     

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    A slice of cake along with a spoonful of compote and yoghurt ... delish!

     

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    Written by Foodie Fee

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