Lower Fat Summer Yoghurt Berry Cake
We are going on holiday in August and I am determined to use up all we have in the fridge and larder. For some reason I had an awful lot of yoghurt, courtesy of my son who pops all sort into the shopping trolley and by the time we have made it to check-out, I give in. So a combination of this and berries from the garden lead to this cake. It is a little denser than anticipated but with it, totally yummy and a little more guilt free than your average cake – no butter!
500g SR flour
350g caster sugar
1 3/4/425ml cups plain yoghurt
1 tsp vanilla extract
250ml vegetable or sunflower oil
200ml berry compote (put some berries in a pan with a spoonful or two of sugar and let it heat gently until the juice flow. Cool and measure 200ml)
Half a cup of icing sugar
1 tsp lemon juice
A little boiling water
- Preheat the oven to 160ºC and oil a two loaf tins or a Bundt tin well.
- Put the flour, sugar and yoghurt in a mixing bowl and mix.
- Follow with the oil, and blend thoroughly.
- Now pour in the berries and their liquid. Only stir in for two turns of the spoon.
- Pour the mixture into the tin.
- Bake for 50 minutes. After 40 minutes you may need to cover the cake with tin foil if it is too dark.
- When a skewer inserted into the cake comes out dry, remove it from the oven. Let it rest for 5 minutes before turning it out onto a wire rack.
- Mix the icing sugar with a little hot water from the kettle and a tsp lemon juice. Add the lemon juice followed by a tiny bit of hot water. Be really careful when adding the water as you only need a little bit. Whisk it in until you have a smooth and runny paste. Drizzle it over the cake.
- Cool and serve. Yum!