www.shropshirebreakfast.co.uk
One of the things I love about social media is how it's created connections and friendships with other B&Bs all over the country. We share recipes and ideas and commiserate when things go wrong.
I was alerted to this cake recipe by Pauline at Lilac Tree Lodge in Sussex
http://www.lilactreelodge.com/ who was given the recipe by Caroline of Lee House in Lynton in North Devon
http://www.leehouse-lynton.co.uk/
The photo is by Pauline and the recipe by Caroline
Lee House Cherry Almond Yoghurt Cake
Ingredients
*1 x Stapleton Strawberry & Clotted Cream yogurt
1 x tub
ground almonds
2 x tubs of sugar (granulated or caster)
2 x tubs of
self-raising flour
1 x 200g carton of glace cherries
½ tsp baking powder; 1 x
tub sunflower oil
3 x large eggs; ½
1 capful of almond essence
1-2
tbsp icing sugar for dusting (optional)
margarine and extra flour preparing
the tin
Method
Preheat oven to 180°C. Grease and flour a 24cm Bundt tin/Savarin
cake tin (at Stapleton we did not have either of these so we just used a
regular round 20cm cake tin which has worked well too). To measure ingredients,
pour straight from the packet into the empty yogurt pot. Ingredients should be
uniformly level with the top of the pot for each ‘tub’ measure required.
1) Cut cherries into quarters. Empty the yogurt into a large
bowl; use a flexible spatula to ensure you get every last drop of yogurt out of
the pot.
2) Measure the ground almonds and pour onto the yogurt in the
mixing bowl; repeat this process with the sugar. Measure out one tub of
self-raising flour (no need to sift) and pour half the tub into the bowl. Drop
in a few cherries, then alternate layers of flour and cherries until the
remaining one and a half tubs of flour and cherries have been added to the
bowl. Lightly mix cherries and flour together with your fingers to coat the
cherries. Add the remaining ingredients (up to and including the almond
essence) in the order listed above. Stir ingredients together with a wooden
spoon until thoroughly combined.
3) Spoon mixture evenly around the prepared tin and spread the
top level. Bake at 180°C for approximately 45–60 minutes (the shorter time for
fan assisted ovens), until well risen and golden brown (if using a round cake
tin, you may need to place some baking paper over the top of the cake to
prevent it from getting too brown!). Test for ‘doneness’ with a metal skewer.
4) Leaving the cake in its tin, place on a wire rack to cool for
15 minutes. Ease the cake away from the edges of the tin with your fingers and
then carefully turn the cake out onto the wire rack. Dust with icing sugar when
cool if liked.
Pauline's note *I couldn’t find that make so bought another make of strawberry
and cream yoghurt in 150 g tub (large individual size) and this is the tub you
use for other measurements. There is a
lot of mixture so if you cook in normal tin I would suggest lowering temp a bit
and cooking for longer to make sure cooked through in middle. It is a very moist cake when first cooked and
we preferred it a few days later when not so moist. Freezes well
It's getting to the time of year when strawberries aren't as sweet as they were and fruit compotes start to make their way onto the breakfast buffet table.
