Fourbecameeight Posted February 25, 2009 Share Posted February 25, 2009 Yoghurt cake from the Nigella site. Makes a lovely moist cake. Very easy you use the yoghurt pot to measure everything else so you don’t even need to get the scales out. Yoghurt Cake 1 carton of yoghurt (any flavour) 1 carton measure of corn oil 2 carton measures of granulated or caster sugar 3 carton measures of self raising flour 3 large eggs 1 teaspoon vanilla extract (optional) METHOD 1.Grease and line a cake tin (a standard loaf tin works well for this cake). Preheat the oven to 200 degrees Celsius for a conventional oven or lower for a fan oven (hard to specify as each oven differs so much). I cook mine at 180C at the bottom of the oven and this works well. 2.Empty the yoghurt into a large mixing bowl and add the oil and sugar mixing well until combined. Add the three eggs and again mix until well combined. Add the vanilla extract at this stage if using. Sift flour into bowl in three goes and fold in gently. 3.Pour cake batter into the waiting tin and bake for 30 to 40 minutes or until golden brown and a skewer placed into the cake comes out with just a few moist crumbs attached. 4.Allow to cool in the tin for 10 mins before taking out of the tin and placing on a wire rack to cool completely. Quote Link to comment Share on other sites More sharing options...
SAB Posted February 25, 2009 Share Posted February 25, 2009 mmmm, sounds lovely Quote Link to comment Share on other sites More sharing options...
Phoebe Posted February 25, 2009 Share Posted February 25, 2009 what size carton ? Quote Link to comment Share on other sites More sharing options...
Fourbecameeight Posted February 25, 2009 Author Share Posted February 25, 2009 I use a normal size yoghurt carton 150ml. Quote Link to comment Share on other sites More sharing options...
Phoebe Posted February 25, 2009 Share Posted February 25, 2009 thanks . May try it tomorrow with some vanilla yoghurt I have Quote Link to comment Share on other sites More sharing options...
SAB Posted February 26, 2009 Share Posted February 26, 2009 Didn't have corn oil, so used sunflower oil - turned out fine - delicious. Quote Link to comment Share on other sites More sharing options...
Fourbecameeight Posted February 26, 2009 Author Share Posted February 26, 2009 I'm glad it worked for you. This has now become the cake recipe i use most of the time because it is so quick and easy and everyone likes it. Quote Link to comment Share on other sites More sharing options...
SAB Posted February 27, 2009 Share Posted February 27, 2009 That makes 2 of us! Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 6, 2009 Share Posted March 6, 2009 I tried it the other day, with plain yoghurt. I don't have small yoghurt pots so I just used my jug and the 150ml level. It has made a strange cake.......the first mouthful tastes of fried egg - after that it doesn't taste so weird and is rather nice. My 'DIL to be' loves it, she says it's tastes like Eggy Bread! - Lauren loves it and asked for the recipe......it's just that first mouthful.... I used sunflower oil but a bland one with no discernible taste of sunflower seeds. I will make it again though. Quote Link to comment Share on other sites More sharing options...
Fourbecameeight Posted March 6, 2009 Author Share Posted March 6, 2009 I make this cake a couple of times a week and have never had an egg taste but i always use flavoured yoghurt. I am sorry you have had mixed results and better luck next time. Quote Link to comment Share on other sites More sharing options...
BarbaraJ Posted March 15, 2009 Share Posted March 15, 2009 what flavour yoghurts did you use? Quote Link to comment Share on other sites More sharing options...
Fourbecameeight Posted March 16, 2009 Author Share Posted March 16, 2009 I have used all sorts, strawberry, lemon, pear and raspberry. It doesn’t really taste of the flavour of yoghurt you use. It just makes a nice tasty moist sponge that doesn’t need icing and good for sandwich boxes and everyone likes. Quote Link to comment Share on other sites More sharing options...
BarbaraJ Posted March 16, 2009 Share Posted March 16, 2009 Thanks i'll give that a go Quote Link to comment Share on other sites More sharing options...
Guest Posted March 16, 2009 Share Posted March 16, 2009 I loved mine but I think next time I'll follow the suggestion of chopping it up for lunchboxes. Quote Link to comment Share on other sites More sharing options...
Lewis Posted April 19, 2009 Share Posted April 19, 2009 How have I missed this! I'll be making one tomorrow, if I'm awake enough Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted April 19, 2009 Share Posted April 19, 2009 I missed this one too . I've got to make the pineapple and coconut cake first but will be moving right onto this one . Quote Link to comment Share on other sites More sharing options...
Couperwife Posted April 20, 2009 Share Posted April 20, 2009 I made this it was yummy, I used Rhubarb yoghurt Just a word of warning dont use Muller light (or similar) type yoghurts, the reason being that they are HUGE. I made 2 cakes, in loaf tins, both full maybe a smaller yoghurt pot next time yummy - LOTS of cake (anyone coming round?? - ive got plenty ) cathy x Quote Link to comment Share on other sites More sharing options...
Lewis Posted April 21, 2009 Share Posted April 21, 2009 I've just put some of these in the oven as Muffins There was loads of mix, so I'll see how these come out and then put in more muffins or just a loaf. Quote Link to comment Share on other sites More sharing options...
Couperwife Posted April 21, 2009 Share Posted April 21, 2009 do you think you could freeze them? that would be more useful to me (unless everyone from the forum comes round ) I just cannot eat that much cake muffins would be a much better option hmmm *goes off to make more cake in the form of muffins * cathy x Quote Link to comment Share on other sites More sharing options...
Lewis Posted April 21, 2009 Share Posted April 21, 2009 The first 6 came out well, only in for 20 minutes. I've put another 6 in, and a loaf! Quote Link to comment Share on other sites More sharing options...
BarbaraJ Posted April 24, 2009 Share Posted April 24, 2009 I made this it was yummy, I used Rhubarb yoghurt Just a word of warning dont use Muller light (or similar) type yoghurts, the reason being that they are HUGE. I made 2 cakes, in loaf tins, both full maybe a smaller yoghurt pot next time yummy - LOTS of cake (anyone coming round?? - ive got plenty ) cathy x lol that was all i could get at my local co-op so ended p with 2 loaf cakes too lol Quote Link to comment Share on other sites More sharing options...
Lewis Posted April 24, 2009 Share Posted April 24, 2009 I think it was better the next day . It seems to have kept really well, and not dried out at all, I think it must be the oil in it. Quote Link to comment Share on other sites More sharing options...
Fourbecameeight Posted April 24, 2009 Author Share Posted April 24, 2009 It does keep well. It also freezes very well. I now make two at a time and freeze one. My OH then steals the frozen one and takes it to work (defrosts by their tea break). My friend made a rhubarb one and put rhubarb and raspberries on the bottom of the tin like an upside down cake. Quote Link to comment Share on other sites More sharing options...
SAB Posted April 25, 2009 Share Posted April 25, 2009 Oh, willl need to try that - I have been making as lemon curd muffins (as I have posted on this forum) and was wondering what else I could try! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted April 25, 2009 Share Posted April 25, 2009 Just made this, its as simple as......... Smells good too Quote Link to comment Share on other sites More sharing options...
