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Yoghurt cake

Recipe from: 3/10/1994 12:00:00 AM
Ingredients 9
Servings 0
Time 15 min


  • CAKE
  • 175
    fruit yoghurt
  • 175
    castor sugar
  • 175
  • 525
    self-raising flour
  • 3
    eggs, lightly beaten
  • 140
    icing sugar
  • fruit yoghurt


60 min
Preheat the oven to 160 ºC (325 ºF). Spray a medium-sized 23 x 11 x 7 cm loaf tin or an angel cake tin with non-stick spray. Measure all the ingredients into a mixing bowl. Beat together for 3 minutes with an electric beater or for 6 minutes by hand. Turn the batter into the prepared tin and bake for about 1 hour or until a testing skewer comes out clean when inserted into the centre of the cake. Turn the cake out onto a wire rack to cool. Mix the icing sugar with just enough yoghurt to form a thick, runny mixture. Drizzle the icing over the cake. Makes a medium-sized cake.

Read more on: bake  |  dairy

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