I always have yoghurt in my fridge as I will eat it as an afternoon snack with some granola. But, more often than not it is used for baking. This chocolate yoghurt cake is topped with a crème fraîche and honey icing.
If I had my way, there would be a farmers market in our town at least once a week. We are surrounded by farmland. Just over the mountain are apple and pear farmers. There is a huge blueberry farm. And one estate has free to roam, acorn fed pigs. Locally we have free to roam chicken, duck and goose eggs. As well as a free range chicken farm. 30 kilometers away is the most extensive strawberry farm you can imagine. And as crop rotation control they also grow beans. Free range beef is tended in this area and a small estate grows a huge range of organic vegetables. If I travelled 40 minutes from my home I could support the Phillippi farmers. But it would be much easier if I could just walk down to the farmers market and get what I wanted.
Today’s inspirational recipe from Lavender and Lime ♥ Chocolate Yoghurt Cake ♥ #LavenderAndLime Click To Tweet
It is a habit I have picked up from Europe and one I miss most when we are at home. But, this is never going to happen and so I have to shop at a local supermarket. It is one of the big players in our area. And at the moment I would rather be supporting the small stores. I did just that when I went to buy alcohol once the ban was lifted. Our local bottle store needs my money far more than the chain stores do. They don’t have big backers behind them. And their staff have not been earning money during the ban. I just feel so blessed that I can afford to still buy what I need. And that I can purchase things that are not essential to staying alive, but to keeping happy. I am sure many people are not in the same situation.
Click on the links for conversions and notes.
Chocolate Yoghurt Cake
For the cake
- 2 eggs, lightly beaten
- 180 mls canola oil
- 230 g thick yoghurt
- 65 g crème fraîche
- 10 mls vanilla paste
- 260 g self raising flour
- 215 g fructose
- 35 g cocoa powder
For the icing
- 150 g crème fraîche
- 50 g raw honey
For the cake
- Preheat the oven to 160° Celsius
- Place the eggs, oil, yoghurt, crème fraîche and vanilla into a large mixing bowl
- Whisk until completely combined
- Sift the flour, fructose and cocoa powder into a mixing bowl
- Tip into the wet ingredients and fold in until completely combined
- Pour the batter into a lined loaf tin and place into the oven
- Bake for 80 minutes then remove from the oven
- Allow to cool completely in the tin
For the icing
- Place the crème fraîche and honey into a mixing bowl
- Whisk until thick and then refrigerate while the cake cools
- When the cake is cool, take it out of the tin and ice the top
Inspiration published on Lavender and Lime September 18:
Do you have a farmers market where you live? And if so, do you shop there, and what do you buy?