A delightful afternoon treat for the family, serve a big slice of this cherry and almond yoghurt cake with a nice cup of tea! Enjoy!
Yoghurt fruit cake
You must try this deliciously moist yoghurt fruit cake by Dairy Diary ...a delightful afternoon treat for all the family! Enjoy!
Brought to you by Dairy Diary
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- 150 g cherry yoghurt
- 175 g self-raising flour
- 150 g caster sugar
- 25 g butter, melted
- 2 medium free-range eggs, beaten
- 50 g chopped mixed peel
- 15 g flaked almonds
Preheat the oven to 180°C/Gas Mark 4. Grease and line a 900g (2lb) loaf tin.
In a large bowl, mix together the yoghurt, flour, sugar, butter and eggs until smooth. Add the mixed peel, stir, then pour into the prepared tin.
Sprinkle the flaked almonds along the centre of the mixture, then bake in the oven for 30-35 minutes until a skewer comes out clean.
Cool in the tin for 15 minutes before turning out.