Years ago, my mother Jacqueline White discovered a yoghurt cake recipe in an old British newspaper where the writer said she found baking difficult, but had developed this great cake where you use the pottle yoghurt container to help with all the measurements and it literally was a “dump cake”. Trying out the recipe and making it her own with a few variations my mother was delighted with the results and ease of execution.
After school with a cup of tea and something from ‘the tins” talking to my mother as she expertly prepared dinner is one of my happiest childhood memories. This cake has a variable amount of sugar – if you are using a fruit yoghurt you can use just 1 cup sugar but if you like a sweet cake and the yoghurt of choice is unsweetened you may like to add 11/2 cups – always best to use less!
1 cup or 250ml fruit yoghurt
½ cup milk
½ cup cooking oil (not olive)
2 large eggs
Grated rind of one lemon
2 cups self-raising flour
1- 11/2 cups sugar
Pinch of salt
1. Preheat the oven to 160degC fan bake. Grease and paper line the base of a 21 cm cake tin.
2. Mix the first five ingredients together in a bowl.
3. Place the flour, sugar and salt in a large bowl.
4. Add wet mix to dry. Do not over mix.
5. Bake for 35 mins.
* Ice while warm not hot.
Ice with passionfruit or lemon icing.
1 cup icing sugar
2 Tbsp softened butter
2 Tbsp passionfruit syrup or lemon juice
1. Place it all in a bowl and microwave for 10 seconds.
2. Mix well. Add more passionfruit syrup/lemon if needed. A little lemon zest can also be added.