Sometimes baking can be a faff, ensuring you have measured all of the ingredients perfectly to ensure the turns out great. However, , who have shared hundreds of sweet and savoury recipes, have shared a delicious one-bowl, one-pot yoghurt cake.
The Taming Twins notes said: "One little pot of yoghurt makes a wonderfully light sponge that is fluffy and moist. The yoghurt gives a tang and creaminess to our cake. What's more, you can then use the empty yoghurt pot to measure out the rest of your ingredients."
Ingredients:150g yoghurt pot (one yoghurt pot)
250g self-raising flour (two yoghurt pots full)
175g caster sugar (one yoghurt pot full)
75ml sunflower oil (half a yoghurt pot full)
Three eggs, medium
125 fresh raspberries (one yoghurt pot full)
Two teaspoons of vanilla extract
Method:
Measure out all of the ingredients using the yoghurt pot into a large glass or plastic bowl.
Simply stir the ingredients together until the mixture is smooth in consistency. Then, carefully fold in the raspberries.
Line a loaf tin with baking parchment and pour the cake mixture into it. Cook at 160C for 45 to 60 minutes, or until a skewer comes out clean.
The recipe notes added: "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 minutes, but the inside isn't cooked, cover with tin foil and return it to the oven."
You could also swap the raspberries out for other fruits, such as blueberries, if you fancy, adding in some lemon zest too.
Keep this cake in an airtight container and enjoy the moist cake within a few days, pairing it with custard or eating it on its own.
