Peach Yoghurt Bundt Cake


Serves 12

INGREDIENTS

  • 280g Plain Flour
  • 225g Soft unsalted butter
  • 250g Caster Sugar
  • 3 eggs
  • 225g Peach yoghurt (or yoghurt flavour of your choice)
  • 1/2 tsp bicarbonate soda
  • pinch salt
  • zest of 1 lemon
  • 1 tsp vanilla essence
  • Icing sugar
  • few drops water
  • chocolate sprinkles

METHOD

  1. Preheat oven to 170C fan assisted
  2. Grease a bundt tin
  3. Sieve the flour and bicarbonate soda and pinch of salt. Stir and put aside.
  4. in a large bowl, cream the soft butter and sugar together until light and fluffy (approx 5 mins by hand or 2 minutes with electric mixer)
  5. Add eggs one at a time, stirring mixture each time.
  6. Mix in the zest of one lemon and the vanilla essence
  7. Add half of the flour and beat until combined.
  8. Add half of the yoghurt and beat until combined.
  9. Add remaining flour and beat until combined.
  10. Add remaining yoghurt and beat until combined
  11. Spoon into bundt tip and level mixture. Tap tin onto work surface to release any air pockets.
  12. Place into oven and cook for 45-55 minutes ensuring skewer test comes out clean.
  13. Remove from oven but leave in tin for 10 minutes to cool slightly before placing onto cooling tray.
  14. Once cool, mix sieved icing sugar with a little water and drizzle over cake. Add chocolate sprinkles. Alternatively, decorate with fresh fruits and whipped cream to compliment your choice of yoghurt.