We love yoghurt so much that I make my own every week. I used to make my yogurts from natural yoghurt and milk, then I discovered EasiYo and got lazy. We love EasiYo and have been having EasiYo yoghurt ever since. In fact, loved it so much that I even experimented using EasiYo in my cake recipes.
This is one of hubby’s and Ethan’s favourite, cake packed with yoghurt goodness (calcium), protein from almonds and iron from raisins. This is a rich cake with a lovely moist texture compared to your usual butter cakes. The almond keeps the cake lovely, fragrant and moist. You can make this into cupcakes and decorate it for kiddie parties.
This cake is very easy to make and fool proof. It will taste delicious even if you overmix the batter.
Ingredients (makes 12 large cupcakes or one 20 cm cake)
- 140 g self raising flour
- 90 g caster sugar
- 100 g ground almonds
- 1 teaspoon baking powder
- 150 mL yoghurt (any flavor, I use EasiYo yoghurt, but you can use any brand yoghurt and may need to adjust the amount of sugar depending on the sweetness of your yoghurt)
- 3 eggs, lightly beaten
- 1 tablespoon vanilla essence
- 175 g melted butter
- 150 g raisins
Method:
1) In a large bowl, combine all the dry ingredients (flour sugar, almonds, baking powder) and make a well.
2) Mix the yoghurt, eggs and vanilla extract in another bowl.
3) Pour (2) into the well of dry ingredients (1). Add the melted butter and quickly fold in the dry ingredients. Try not to overmix (don’t worry too much if you have).
4) Toss the raisins into a little flour and fold into the mixture.
5) Pour the batter into a 20 cm cake tin or spoon the batter into 12 cup cake cases.
6) Bake for 20 to 35 minutes in a preheated oven (190 degrees C or 170 degrees C for a fan assisted oven) or until risen and springy to the touch. You may need to adjust the temperature depending on your oven, you know your oven best.
7) When cooked, cool for a few minutes before transferring to be cooled completely on a wire rack.
