John Torode's Portuguese banana yogurt cake
This cake is moreish, soft and really easy to make...
Ingredients
150g Rachel’s Greek Style Honey Yogurt
2 bananas, blended to a puree with a squeeze of lemon juice
250g plain flour
120g caster sugar
80ml vegetable oil
2 tsp baking powder
3 large eggs
Icing
80g Rachel’s Greek Style Honey Yogurt
250g icing sugar, sifted
1 tsp vanilla essence
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 20 minutes
Method
1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Grease a 24cm ring cake mould or alternatively you could use a large loaf tin
2. Place all the ingredients in a mixing bowl and stir well to remove all lumps
3. Pour the cake batter into the mould and place in the centre of the oven for 20 minutes, until light brown and springy to touch
4. Leave to cool for 10 minutes before removing the cake on to a wire rack to cool further
5. Meanwhile make the icing by placing the yogurt in a small bowl, add the icing sugar and beat well. Pour over the cake and leave to set
