My husband Matt and 12 year old daughter Dot are off camping for the week of half term, they are walking and wild camping in the Pyrenees with some friends. I’m staying at home with my A Level revising / netball playing daughters Grace and Ivy.

I have baked this cake today for them to take with them. Where they’re going there are no shops, running water or shelter. I think a good cake might help? At least, I like to think it will? Intrepid adventurers!

Yogurt cakes are great for camping as they keep so well. This recipe also contains ground almonds, which helps to keep a cake moist. I’ve used strawberry yogurt in the cake batter, you could use plain yogurt, I’m just using this strawberry because it’s Dot’s favourite and with Dot gone for the week, this needed using up!


INGREDIENTS

Makes 1 loaf cake

150g caster sugar

250g yogurt

75g ground almonds

2 eggs

50g butter, melted

200g self raising flour

1 scant tsp baking powder

1/2 tsp bicarbonate soda

METHOD

  1. Preheat oven 180C (my oven is not fan)

  2. Line a 900g loaf tin with baking paper.

  3. In a large mixing bowl add the yogurt, sugar, eggs, almonds and melted butter. Whisk together.

  4. Add the baking powder, bicarbonate soda and flour, combine with a metal spoon or spatular.

  5. Pour the batter into the loaf tin and bake for around 35 minutes, or until a skewer comes clean.

  6. Cool on a wire rack.

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