Serves: 6-8
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
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
Icing
80g Rachel’s Greek Style Honey Yogurt
250g icing sugar, sifted
1 tsp vanilla essence
Method
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
Guest Post Credits - Rachel's
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