This is another simple bake which makes a lovely light tasty sponge which I made for my book ladies and they loved it. I really like baking with yoghurt in cakes, it makes the sponge much more moist.
I found the recipe at BBC Good Food.
Don’t forget the almond essence or extract like I did. I had to substitute a bit of the flour with some ground almonds; this worked just as well fortunately.
What you’ll need:
250g softened butter, plus extra for greasing
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
150ml pot natural yoghurt
1 tsp vanilla paste or extract
1 tsp almond extract
4 tbsp blackcurrant jam
25g toasted flaked almonds
Icing sugar, to dust
What you do:
Preheat your oven to 180°c and prepare a 20cm x 30cm tin (grease & line) or any kind of tray bake tin.
Yay – it’s a chuck it all the bowl at once recipe – so…add the butter, flour, baking powder, eggs, yoghurt, sugar, vanilla and almond essence into a large bowl and whisk.
It was at this point that my £4.99 bargain fifteen-year-old Argos electric mixer decided to die on me…..arrrgggghhhhhh…..I couldn’t believe it; fortunately the mixture was 3/4 mixed so I could finish by hand.
Tip into the tin, make level and pop in the oven and bake for 10 minutes.
Holy moly OPEN THE OVEN and quickly dot the jam into the sponge and scatter over the almonds. (First time I have ever been told to open the oven whilst halfway through baking a cake). I just pulled the tin out enough so I could add the jam and have a quick facial at the same time 😉
Now, the recipe says bake for a further 15-20 minutes, in reality this means bake for a further 30 minutes so it’s cooked in the middle.
Cool in the tin, turn out and dust with icing sugar. Cut into squares and enjoy with a cuppa!