Delicious yogurt cake. Easy to make and serve at a tea party or a weekend baking project
1.5 cups (190g) stoneground flour
1.5 tsp baking powder
1/2 tsp salt
1 cup yogurt
1/2 cup sugar
1/2 cup avocado oil
zest of 1 lime
1 tsp vanilla extract
Cottage Cheese Frosting
2–3 tbsp fat-free cottage cheese or full fat cream cheese
2tbs icing sugar
5ml vanilla extract
a squeeze of lime juice
Preheat oven to 180’C
Prepare loaf tin 21.5 x 11.4 cm with baking paper
Add wet ingredients to a bowl and whisk
Sieve flour, baking powder, and salt into wet ingredients
Stir until well mixed, but do not over-stir.
Add cake mix to tin and place in the oven
Bake for 40-45 minutes.
If it turns brown too quickly before being cooked, cover with tin foil
Remove from oven and cool down
In a small bowl mix cottage cheese, icing sugar, vanilla, and a little lime juice. Adjust taste, you don’t need alot of frosting.
Once the cake has cooled down, spread frosting on top and grate some more zest over. Decorate with flowers.
You can use full cream or fat-free cottage cheese or cream cheese. I use to think of cottage cheese as something to eat with crackers that do not taste very nice. But recently I have discovered that it is a great source of protein whilst being low in fat and can be added to all kinds of recipes and the taste and texture is not really impaired.