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Monday, 3 December 2012

Portuguese Banana Yogurt Cake ...

The cake is moorish, soft and really easy to make ...
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 20 minutes

  • 150g Rachel’s Greek Style Honey Yogurt
  • 2 bananas, blended to a puree with a squeeze of lemon juice
  • 250g plain flour
  • 120g caster sugar
  • 80ml vegetable oil
  • 2 tsp baking powder
  • 3 large eggs

  • 80g Rachel’s Greek Style Honey Yogurt
  • 250g icing sugar, sifted
  • 1 tsp vanilla essence

  • Pre-heat oven to 180°C/350°F/Gas Mark 4.
  • Grease a 24cm ring cake mould or alternatively you could use a large loaf tin.
  • Place all the ingredients in a mixing bowl and stir well to remove all lumps.
  • Pour the cake batter into the mould and place in the centre of the oven for 20 minutes, until light brown and springy to touch.
  • Leave to cool for 10 minutes before removing the cake on to a wire rack to cool further.
  • Meanwhile make the icing by placing the yogurt in a small bowl, add the icing sugar and beat well.
  • Pour over the cake and leave to set.

About this post -

Recipe and photo credit by Rachel's


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