Makes 2 loaf cakes. ⠀

Ingredients.

For the sponge:

  • 127g soft butter (room temperature)⠀
  • 227g caster sugar⠀
  • 100g  Tims Dairy Greek Style Natural Yogurt
  • 4 eggs (room temperature)⠀
  • 227g self raising flour⠀
  • 2 teaspoons vanilla paste⠀

For the frosting:

To serve:

  • 2 tablespoons jam⠀
  • Strawberries and Blackberries ⠀

Method.

Pre heat the oven to 170 degrees. Grease 2 loaf cake tins, or place in a cake liner.⠀

Start by creaming the caster sugar yogurt and butter together in a mixer on a high speed, until pale and light. Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour, trying hard not to lose the air gained. Split the cake mixture between the 2 tins and bake for 25-30 mins. Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked. Remove cakes from the tins and allow to cool.⠀

Slice the cakes horizontally and sandwich together with jam.⠀

For the icing, beat with a wooden spoon all the frosting ingredients. Adding the icing sugar in stages. ⠀

Top with icing and decorate with fruit.

Mandy

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