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Tim Spector’s Easy Peasy Yoghurt Cake
Introduction from Tim Spector
Possibly the world’s simplest baking recipe, this cake is super simple to make once you have the ingredients ready. You ideally need a 500g pot of Greek yoghurt to start with, then you use this 500g pot as your measuring tool to speedup the process. This cake is delicious served warm, drizzled with kefir and honey, and is surprisingly healthy as the main ingredients are nuts, seeds and yoghurt. It’s a wonderful recipe to try with children and novice cooks as it introduces them to mixing and baking with low risk of failure. The batter can be also used to make cupcakes. Spoon the mixture into 12 cupcake cases and reduce the baking time to 15–20 minutes.
Ingredients
Method
Preheat the oven to 200°C/180°C fan/400°F/gas 6 and line a 28cm square baking tin with baking parchment.
Pour the Greek yoghurt into a large bowl. Wash and dry the pot, and fill twice with ground almonds. Add to the yoghurt. Half-fill it with caster sugar and add this to the bowl as well, along with the baking powder, poppyseeds, lemon zest and eggs. Mix well until the mixture is combined – make sure there are no lumps.
Gently fold in the blueberries, transfer to the prepared baking tin, spread out evenly and bake for 45 minutes.
Allow to cool slightly before serving, drizzled with kefir and honey (if liked). The cake will keep for 3–4 days and can be frozen for a later date.
Swaps
Any frozen berry for blueberries
Nutritional value
Contains 4 plants and <5g fibre.
Reviews
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