When it comes to baking cakes, it’s got to be easy. And also fairly plain. I think so anyway. I can’t be doing with overly fussy cakes. And sugar crafting? Don’t get me started. What’s that about? I only ever take all the sugary guff off anyway so I can get to the cake itself! This cake is really quite plain, but that’s certainly no bad thing. My husband (still sounds weird that, even after almost a year) will actually eat a plain cake, but hates anything too sweet.
A yoghurt pot cake is one where most of the ingredients are measured out using a, well, a yoghurt pot! So that keeps things very simple. To make it your own, why not use natural or Greek yoghurt and add juice and zest of one lemon? Or try a different yoghurt flavour? Maybe throw some raspberries into this recipe? That’d be nice, raspberries and peaches together are always a winning combination… I dropped about 8 slices of tinned peaches in just before popping into the oven. I could’ve added more actually, so do it if you fancy a fruitier cake.
This is a big cake. If you want to make a smaller one, halve the recipe and make in a 2lb loaf tin.
One last thing! I slightly undercooked my cake therefore in the very middle it was a little bit wet still (I know, I’m honest to a fault, eh?), so do check with a skewer and if it’s even slightly wet still, stick it back in for another 5 minutes.
Actually, sorry I lied, that wasn’t the last thing. If you like the oilcloth in the shots, then check out Wipe Easy Tablecloths, as that’s where it’s from! Can definitely recommend.
Serves: 10 (1 large slice each) – 20 people (1 large slice halved)
Prep time: 5 minutes
Cook time: 50 minutes
Total time: 55 minutes
2 cartons of peach yoghurt (of a 125g yoghurt pot, use the carton to measure)
2 cartons of granulated sugar
2 cartons of sunflower oil
6 cartons of self-raising flour
1/2 a carton of whole milk
2 teaspoons of baking powder
1 teaspoon of vanilla extract
8 slices of tinned peaches (or more if you wish)
- Preheat oven to 180C. Butter and flour (or grease and line) a 20cm by 20cm square tin. Or halve amounts and prepare a 2lb loaf tin.
- Simply whisk all ingredients together and pour in tin. Top with sliced tinned peaches – they sink into the cake.
- Bake for 50-60 minutes. I under baked mine and it was a tiny bit underdone in the middle, so do test with a skewer – when it comes out clean it’s done. Eat with large mug of tea… and some strawberries are nice alongside.