Tuesday, 31 July 2012

Oil-free Yoghurt Cake

I searched around for an oil-free yoghurt cake, after all you are what you eat, but I couldn't find one. So I've invented one instead: here is the yummyness of a  yoghurt cake without the yuckyness of oil, while still being lovely and moist.
I've used the 500g yoghurt pot as the measure for this cake to make it as quick and easy as possible

3/4 pot natural or flavoured yoghurt ( I used mango and papaya)
1/4 pot of caster sugar ( for natural yoghurt)
or 2 table spoons caster sugar ( for flavoured yoghurt)
3/4 pot self-raising flour
2 eggs
a few drops of Vanilla extract.

1/4 pot of yoghurt
Plenty of icing sugar ( 10-12 dessert spoons)
a few drops of lemon or lime juice

1. Pre-heat the oven to 180
2. Separate the egg whites and yokes, put the yokes aside.
3. Beat the egg whites to stiff peaks.
4. Add the sugar to the whites and beat again.
5. Add the yokes, yoghurt and vanilla to the mix and stir in well. The mix should be thick and fluffy.
6. Sieve in the flour, stirring in well to form a thick dropping mix.
7. Place in a lightly greased loaf tin or cake tin ( depending what shape you want)
8. Cook in the middle of the oven for 30-45 min, or until golden brown, a screwer or knife through the middle should come away clean.
9. Place on a wire rack to cool, while the cake is cooling you can mix up the icing.
10. Add icing sugar to the remaining  yoghurt, adding a few drops of lemon or lime juice if desired.
11. Ice the cake once cool and allow to dry out. If you can't wait, eat immediately with a cold glass of lemonade or other nice drink.

I've tried this cake with flavoured and natural yoghurt, and they both taste brilliant. Be aware that the raising agent in the flour and the beaten egg whites make the cake rise a lot, so don't overfill the cake tin :)

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