Tamara Jane's yoghurt baking recipes - 2 September
Yoghurt and apricot cake
Chocolate yoghurt cake
Yoghurt and muesli muffins
Yoghurt and Apricot Cake
Time: 10 minutes to prepare and 45 minutes to bake
410g can apricot halves, drained, sliced
125g butter, softened
1/2 cup caster sugar
1 teaspoon vanilla essence
1 1/3 cups self-raising flour
300g apricot yogurt
1/4 cup flaked almonds
1/4 cup shredded coconut
Preheat oven to 180degC. Grease base and sides of a 6cm-deep, 20cm (base) springform cake pan. Line with baking paper. Pat apricot dry with paper towel. Using an electric mixer, cream butter, caster sugar and vanilla until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flour and 1 tub of yoghurt until well combined.
Spoon half the cake mixture into prepared pan. Smooth surface. Top with apricot. Spoon remaining mixture over apricot. Smooth surface. Sprinkle with almonds and coconut.
Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in pan. Remove from pan. Place on wire rack to cool.
Serve cake with remaining yoghurt.
Chocolate Yoghurt Cake
Time: preparation 10 minutes, cooking 1 hour 10 mins
1 1/2 cups self-raising flour
1/2 cup cocoa
1 cup brown sugar
1/4 cup raspberry jam
1/2 cup natural yoghurt
200g melted butter
50g dark chocolate
Preheat oven to 160degC. Grease and line a 20cm round cake pan. Combine 1 1/2 cups self-raising flour, 1/2 cup cocoa and 1 cup brown sugar. Stir in 1/4 cup raspberry jam, 1/2 cup natural yoghurt, 3 eggs and 200g melted butter.
Pour the mixture into the pan and smooth the surface. Bake for 1 hour 10 minutes or until a skewer comes out clean when inserted. Set aside to cool in the pan before transferring to a wire rack to cool completely.
Melt 50g dark chocolate and 40g butter in a saucepan until smooth. Set aside to thicken slightly. Pour the icing over the cake and leave to set.
Yoghurt and Muesli Muffins
Time: Preparation 10 minutes, cooking 20 minutes
1 cup self-raising flour
3/4 cup wholemeal self-raising flour
1/2 cup caster sugar
1 teaspoon ground cinnamon
1 1/2 cups natural muesli (see note)
80g reduced-fat canola spread, melted
1 cup reduced-fat vanilla yoghurt
2 eggs, lightly beaten
1 large granny smith apple, peeled, cored, finely chopped
1 tablespoon honey
Preheat oven to 200degC/180degC fan-forced.
Line a 12-hole, 1/3 cup-capacity, muffin pan with paper cases.
Combine flours, sugar, cinnamon and 1/2 cup muesli in a bowl. Make a well in the centre. Whisk spread, yoghurt and eggs together in a jug. Pour into well. Using a large metal spoon, stir until just combined (don't over-mix). Stir in apple.
Spoon mixture into paper cases. Combine honey and remaining muesli in a bowl. Spread muesli mixture over muffins. Press on lightly to secure. Bake for 20 minutes or until a skewer inserted in the centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.