Yoghurt and Poppy Seed Loaf Cake
Serves: 5
Cost CuttingEco FriendlyFreezes Well
Use mini tins to make bite sized treats!
Ingredients:
175g plain flourDr. Oetker Baking Powder Sachets x 2
75g ground almonds
175g caster sugar
150ml natural set yoghurt
75ml corn oil
3 free-range eggs
2½ ml Dr. Oetker Sicilian Lemon Extract
25g poppy seeds
75g Dr. Oetker Fine Cooks’ White Chocolate
150g fresh mixed berries
method:
- Grease and base-line a 3lb loaf tin. Heat the oven to180°C/350F/Gas Mark 4. In a bowl, mix together the flour, baking powder, ground almonds and sugar.
- In a jug, beat together the yoghurt, corn oil, eggs and lemon extract. Make a well in the dry ingredients and pour in the egg mixture, whisk together until smooth, add the poppy seeds and stir to combine. Pour into the prepared tin and bake for 40 mins until risen and firm.
- Leave to cool in tin for a few minutes, then transfer to a cooling rack to cool completely.
- Melt the chocolate in a bowl over a simmering pan of water, decorate your cake with the berries and drizzle over the melted chocolate.
