Yo­ghurt cake with ic­ing sugar

Landscape (UK) - - In The Kitchen - • Recipes: Liz O’Keefe • Pho­tog­ra­phy: House of Food

Serves 8

250g nat­u­ral yo­ghurt 3 eggs 150g melted un­salted but­ter, plus ex­tra for greas­ing 150g caster sugar 250g plain flour 1 tsp bak­ing pow­der ic­ing sugar, for dust­ing

1 x 20cm pa­per or cot­ton doily 20cm loose-bot­tomed cake tin

Pre­heat the oven to 180°C/gas mark 4 and grease and line the cake tin. In a large mix­ing bowl, whisk to­gether the yo­ghurt and eggs, then whisk in the melted but­ter un­til smooth. Fold in the sugar, flour and bak­ing pow­der un­til com­bined. Pour into the greased tin and bake for 50-55 mins un­til a flat knife in­serted comes out clean. Al­low to cool in the tin for 10 mins, then re­move and al­low to cool com­pletely. Place the doily on top of the cake, then, us­ing a sieve, sprin­kle ic­ing sugar over un­til the doily is com­pletely cov­ered with a thick layer. Lift up the doily quickly and re­move to re­veal the pat­tern, then serve.

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