Loaded Fruit Yogurt Cake
This cake has come from an Italian recipe, with the addition of fresh fruit. It’s probably nothing like the true Italian cake in which families have passed down decades. Or possibly it is? However this particular version is the result of a load of partly legible handwritten notes in a book from a recipe found years previous.
I have made two of these cakes in the last week, what with two cartons of yogurt going off, plus the tempting fresh summer fruits in our local greengrocers… it just had to be done!
Don’t worry we didn’t eat them all ourselves although I must admit it was tempting! It all disappeared between a spontaneous fleeting visit to friends, some taken to work, etc…
Quick note on the recipe before I start. Don’t be afraid to use flavoured yogurt, just make sure you like the yogurt and that it smells nice! Trust me you don’t want a foul smelling yogurt baking for 30 minutes in your kitchen!! Tried and tested that one so you don’t have to…yuk!
Loaded Fruit Yogurt Cake
- 3 Eggs
- 240ml yogurt
- 120ml oil
- 150g white sugar, (golden or soft brown all work well too)
- 210g self raising flour
- 1 level tsp baking powder (not essential)
- Blueberries, a good size handful
- Preheat your oven to 180c and grab your tin. If using a square tin I personally line it with baking parchment (literally grab a piece much larger than the tin and press it in, it gives lovely rustic edge). Alternatively the Bundt tin works beautifully. Do grease properly to ensure smooth removal of sponge as it has a tendency to stick. My favourite method is using your hands rub Trex into the inside surface of the tin – works a treat!
- Either using an electric mixer, or mixing with a spoon by hand, combine the eggs, yogurt, oil and sugar together until smooth.
- Next, sieve the flour on top of the mixture along with the baking powder. Gently mix until just combined. Don’t worry about a few fine lumps it’s best not to over mix!
- Pour into the tin, then gently tap the side to level out the mixture.
- Drop the blueberries on top of the mixture. Don’t push these down some of them will gradually fall further into the sponge.
- Bake for 30 mins then test with a skewer. Should be golden and springy to the touch.
- Remove and leave in the tin to cool if square etc. If it’s a Bundt tin leave for 10-15 mins, then run a fine spatula around the edge gently both on the inside and out. Then pop the wire rack face down over the top turning the whole lot over and hey presto you should have a whole cake! If not either blame a passing dinosaur who obviously ate a portion of the top or just grab a fork and tuck in!
- Optional Icing – Whizz together a hand full of soft fruit plus 200g of icing sugar and pour over. Adding more sugar if too thin. Enjoy!