Single hen

[Fourbecameeight]

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.

[SAB]

mmmm, sounds lovely

[Phoebe]

what size carton ?

[Fourbecameeight]

I use a normal size yoghurt carton 150ml.

[Phoebe]

thanks . May try it tomorrow with some vanilla yoghurt I have

[SAB]

Didn't have corn oil, so used sunflower oil - turned out fine - delicious.

[Fourbecameeight]

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.

[SAB]

That makes 2 of us!

[Lesley]

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.

[Fourbecameeight]

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.

[BarbaraJ]

what flavour yoghurts did you use?

[Fourbecameeight]

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.

[BarbaraJ]

Thanks i'll give that a go

[Guest]

I loved mine but I think next time I'll follow the suggestion of chopping it up for lunchboxes.

[Lewis]

How have I missed this!

I'll be making one tomorrow, if I'm awake enough

[Ain't Nobody Here]

I missed this one too . I've got to make the pineapple and coconut cake first but will be moving right onto this one .

[Couperwife]

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

[Lewis]

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.

[Couperwife]

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

[Lewis]

The first 6 came out well, only in for 20 minutes.

I've put another 6 in, and a loaf!

[BarbaraJ]

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

[Lewis]

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.

[Fourbecameeight]

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.

[SAB]

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!

[Cinnamon]

Just made this, its as simple as.........

Smells good too