This is a very easy loaf to bake using, as measurements, the cleaned container that the yoghurt comes in. Use the older round shaped containers weighing 175g (that’s about 6 ounces) and not the modern small square shaped containers. Use any flavor yoghurt that you wish. The possibilities are endless but my favorite is the passion fruit.
Cake:
- 1 ½ Containers (175g each) of Granadilla or Passion Fruit Yoghurt
- 3 Containers Self Raising Flour (use a clean dry yoghurt container)
- 2 Containers Castor Sugar
- 1 Container Cooking Oil (I use half vegetable and half coconut oil)
- 3 Large Eggs
- Pinch Salt
- Fresh Raspberries or Blueberries (optional)
Method:
- Preheat oven to 180
- Grease and flour one large loaf pan or two small ones
- Sift flour and salt into a large mixing bowl, add the sugar
- Beat the eggs in a medium sized bowl and beat in the oil and yoghurt
- Pour the wet mix into the dry mix and mix together well
- Gently stir in the berries. I like to put a line of berries on top down the middle to sink into the batter as it bakes
Pour into prepared pans and bake for about 45 minutes to 1 hour depending on the size of pans
Allow to cool in the pan for about 15 minutes then turn out onto a wire rack to cool completely.
If you would like to add some glace icing as I did this is how I did it….
Glace Icing
- 100g Icing Sugar – sifted twice
- Pulp from 1-2 ripe wrinkled granadillas depending on size
Mix together and if needed add a squeeze of fresh lemon juice to get a pouring consistency
Once the loaf is completely cold place the rack over a baking sheet or tray and pour the glace icing over the loaf so that it drips down the sides.
Allow to set slightly before cutting and enjoying!
Visit Browniegirl Blog for more recipes
