The original recipe is from the ever reliable Nigella and I would heartily recommend it – the yoghurt helps to keep it moist and delicious.
Here’s my slightly amended recipe (to make even MORE cake than the original!)
- 335g butter
- 335g soft brown caster sugar
- 7 (SEVEN!) free range eggs
- 400g plain flour
- about a teaspoon bicarb of soda
- 250ml natural yoghurt
- 4 tbsp (table spoons!) vanilla extract – I wanted it to have a really pronounced vanilla flavour
- 500ml whipping cream
- 4 tbsps icing sugar
- strawberries and rasberries
To make this cake – cream the (butter should be VERY soft, if its not, heat it up in the microwave for a few seconds) butter and sugar and add the eggs one at a time with a tablespoon of flour per egg. Add the remaining flour, bicarb and natural yoghurt. You will now have possibly the most cake batter you have ever seen. It will look like this!
I poured the batter into two pre-buttered six inch cake tins plus 6 cupcake cases and cooked for about 45 minutes at 180 degrees.
When the cake was cooled, I sandwiched it together with lots and lots of whipping cream plus yummy strawberries and raspberries.