John Torode’s Portugese Banana Yoghurt Cake
Serves: 6 Ready in: 30 to 60 mins
Cost CuttingEco FriendlyFreezes Well
The bundt tin (or ring cake mould) makes all the difference to the presentation here, so if you can track one down, use it
Ingredients:
150g Rachel's Greek Style Honey Yoghurt
2 bananas, blended to a purée with a squeeze of lemon juice
250g plain flour
120g caster sugar
80ml vegetable oil
2 tsp baking powder
3 large free-range eggs
[hd]]For the icing:[/hd]
80g Rachel's Greek Style Honey Yoghurt
250g icing sugar, sifted
1 tsp vanilla essence
method:
- Preheat the oven to 180C/350F/Gas 4. Grease a 24cm ring cake mould or alternatively you could use a large loaf tin.
- Place all the cake ingredients in a mixing bowl and stir well to remove all the lumps.
- Pour the cake batter into the mould and place in the centre of the oven for 20 minutes, until light brown and springy.
- Leave to cool for 10 minutes before transferring the cake to a wire rack to cool completely.
- Meanwhile, make the icing by placing the yoghurt in a small bowl, adding the icing sugar and beating well. Pour over the cake and leave to set.
