Monday, 1 April 2013
Our Easter Cake
It is nice to come home with a new cake recipe, even more so with the last few slices of said cake! This is the cake that my Mum made for my husband for Easter. For health reasons he eats a very low fat diet, which means oil rather than butter or margarine in baking. My Mum and I are always scouting for suitable recipes for him that we can all enjoy together.
This cake is a keeper - its light, but moist at the same time. We ate it with extra raspberries and strawberries with a little soya cream, or you could add ice cream or dairy cream. Its also perfect mid morning with a cuppa.
175g self raising flour
150g caster sugar
150 g Total Fat Free Greek yogurt
110mls sunflower oil/olive oil/rapeseed oil
1tsp vanilla extract
1/2 tsp almond extract
150g fresh raspberries
2 tbsp toasted flaked almonds
Preheat oven to 160c/gas 3
Grease a round 20cm cake tin. In one bowl place flour and caster sugar and mix together. In another bowl, whisk together the eggs, yogurt, oil and vanilla and almond extract until smooth. Pour this into the flour mixture then stir in the raspberries till combined. Pour the cake mixture into the tin, spread out then scatter over the almonds. Bake in the oven for 20 - 30 mins until a skewer comes out clean from the centre and its golden on top.