Yoghurt Cake

This is possibly the easiest recipe for a cake ever, and perhaps my favourite cake. The idea is you use a small carton of yoghurt to flavour the cake and then use the empty carton to measure the rest of the ingredients. Genius! no scales, no cups. Using oil and yoghurt also means that the cake in wonderfully moist and lasts for days, although what cake ever last for days?

Also, as this recipe is so easy to make, its perfect to make with children.

Below is the basic recipe.

Yoghurt Cake

• 1 individual pot of yoghurt
• 1 pot of flavourless oil
  
• 2 pots of sugar
• 3 pots of self raising flour
• 3 eggs
• 1 tsp vanilla extract (optional)

Whisk the yoghurt, oil and sugar together. Add the eggs and mix thoroughly. Stir in the dry ingredients. Transfer to a lined cake tin and bake at 180°C for 30-40mins or until a skewer comes out clean.

The beauty of this recipe is that there are endless variations, both with the flavour of yoghurt, icing and shape of tin used. I like to use a Black Cherry yoghurt, baked in a loaf tin for a delicately flavoured plain tea cake. This also works very well if you substitute one carton measure of flour for ground almonds.


I made this cake to use up some blueberries that were past their best in the fridge. I followed the recipe using plain yoghurt, and 1 carton measure of ground almonds instead of 1 measure of flour. I then stirred the blueberries in at the end before baking.


I made this cake for my sister's birthday. I used raspberry yoghurt and baked it in sandwich tins, then filled it with fresh raspberries and mascarpone mixed with icing sugar. I like to use mascarpone as a cheat's (and a fatty's) version of whipped cream as it only needs gently beating with a wooden spoon to look like whipped cream.

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