Yoghurt Pot Cake {No Scales Needed!}
Have you tried making a cake with yoghurt and then using the same pot to measure your ingredients?! This is a super easy way to bake, and BONUS, this Yoghurt Cake is totally delicious too.
Servings: 8
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
Instructions
- 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 160C/320F for 45-60 minutes or until a skewer comes out clean.
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Notes
Timings: Cooking the cake low and slow means that the inside has time to cook before the outside gets too brown. If the top is browning too much when you check at 45 mins but inside isn't cooked, cover with tin foil and return to the oven.
Baking paper: Make sure you’re using this or baking parchment, NOT greaseproof paper!
Nutrition
Calories: 319kcal | Carbohydrates: 47g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 33mg | Potassium: 109mg | Fiber: 2g | Sugar: 24g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg