Yoghurt Cake
This yoghurt cake makes a great alternative to a typical dessert
Makes enough for: 1 cake
Ingredients
- 240 g thick yoghurt
- 410 g fructose
- 390 g flour
- 125 mls canola oil
- 3 eggs
- 7.5 mls baking powder
- Pinch of salt
- 5 mls vanilla purée
Method
- Preheat the oven to 160° C
- Place all of the ingredients into a stand mixer bowl
- Mix using a balloon whisk until combined
- Pour into a lined cake tin and bake for 90 minutes
- Remove from the oven, turn the cake out of the tin and leave to cool on a wire rack before serving