Yoghurt Pot Cake {No Scales Needed!}
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Yoghurt (x1 POT)
- 250 g Self-raising flour (x2 YOGHURT POTS-FULL)
- 175 g Caster sugar (x1 YOGHURT POT-FULL)
- 75 ml Sunflower oil (x1/2 YOGHURT POT-FULL)
- 3 Eggs (Medium)
- 125 g Fresh raspberries (x1 YOGHURT POT-FULL)
- 2 tsp Vanilla extract
Method
- Measure your ingredients using the yoghurt pot and add to a bowl.
- Stir the ingredients together well until the mixture is smooth. Carefully fold in the raspberries.
- Line a loaf tin with baking paper and pour in the cake mixture.
- Cook at 160Β°C fan/180Β°C/350Β°F/Gas Mark 4 for 45-60 minutes or until a skewer comes out clean.