Recipe: Chalet Girls Yoghurt Cake

I was fortunate enough to spend 4 years working in Ski Resorts in North America. I absolutely loved it, and have such amazing memories of that time. I learnt to ski, I learnt to drink tequila ( the less said about that the better) and I learnt how to cook a three course meal in under 2 hours so I could get out to the slopes as soon as possible.This is a fab recipe that uses the yoghurt cup to measure the ingredients. It’s super handy for weekends away when you feel like a homebaked treat but don’t have measuring cups or baking equipment, and don’t want to spend hours on a complicated recipe.
It’s my quick treat go-to recipe. I’ve made it with every flavor yoghurt imaginable, from caramel to coconut, to cranberry.

I call this cake, my 1 -2 -3 recipe.

It can easily be scaled, up or down. Just use either a bigger or smaller yoghurt container, and keep all the proportions the same.

1-2 -3 !

It’s a great recipe to bake with children – trust me I know!

Serve warm dusted with icing sugar, and you’re good to go ! 

AuthorTaryne JakobiCategoryDessert, Cakes & Tarts

Yields1 Serving
 150 g yoghurt tub, flavor of your choice
 1 tub cooking oil, i used an extra light olive oil
 2 tubs caster sugar
 3 tubs self raising flour, sifted
 3 eggs, lightly whisked
 5 ml vanilla extract
 Or, flavorings of your choice, lemon zest, orange zest, almond essence, to compliment your flavor of yoghurt
1

Grease & line a cake tin.

Preheat the oven to 180oC.

Beat the eggs and sugar until pale.

Add oil, yoghurt and essence if using, beat to combine.

Sift in the flour, and gently fold in to combine but take care not to overmix.

Pour batter onto lined cake tin and smooth the top gently.

Bake at 180oC for 40 - 45 minutes until golden brown, and a cake skewer comes out clean when inserted in middle.

Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.

Serve dusted with icing sugar, lemon drizzle glaze,or granadilla curd.

Ingredients

 150 g yoghurt tub, flavor of your choice
 1 tub cooking oil, i used an extra light olive oil
 2 tubs caster sugar
 3 tubs self raising flour, sifted
 3 eggs, lightly whisked
 5 ml vanilla extract
 Or, flavorings of your choice, lemon zest, orange zest, almond essence, to compliment your flavor of yoghurt

Directions

1

Grease & line a cake tin.

Preheat the oven to 180oC.

Beat the eggs and sugar until pale.

Add oil, yoghurt and essence if using, beat to combine.

Sift in the flour, and gently fold in to combine but take care not to overmix.

Pour batter onto lined cake tin and smooth the top gently.

Bake at 180oC for 40 - 45 minutes until golden brown, and a cake skewer comes out clean when inserted in middle.

Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.

Serve dusted with icing sugar, lemon drizzle glaze,or granadilla curd.

Yoghurt Cake Recipe

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