INGREDIENTS:
MAKES 1 BEAUTIFUL CAKE
- 4 x LARGE FREE RANGE EGGS
- 150g FULL FAT GREEK YOGURT
- 60g MILK
- 120g OIL OF CHOICE
- 1/4 TEASPOON SALT
- 1 TSP VANILLA EXTRACT
- 300g NODO SELF RAISING FLOUR
- 55g ALMOND MEAL
- 135g RAW SUGAR
- 300g FROZEN BERRIES (OPTIONAL)
METHOD
- PREHEAT OVEN TO 170 DEGREES. LIGHTLY GREASE YOUR CAKE MOULD (WE USED 8 INCH ROUND TIN)
- COMBINE WET INGREDIENTS USING A HAND MIXER OR WHISK BY HAND.
- ADD DRY INGREDIENTS AND ANY OPTIONAL EXTRAS (LIKE FROZEN BERRIES).
- MIX TIL JUST COMBINED.
- BAKE FOR 40-45 MINUTES UNTIL GOLDEN AND SKEWER INSERTED INTO CENTRE COMES OUT CLEAN.
- LEAVE IN TIN TO SLIGHTLY COOL AND THEN TURN OUT ONTO WIRED RACK.
- TOP WITH ALL YOUR FAVOURITE TOPPINGS ONCE COMPLETE COOL. WE USED VANILLA BUTTERCREAM AND DECORATED WITH FRESH FRUIT AND EDIBLE FLOWERS
- DFO - THIS CAKE CAN EASILY BE MADE DAIRY FREE, JUST SWAP GREEK YOGURT FOR COCONUT AND USE A DAIRY FREE MILK (ALMOND, SOY OR COCONUT).
BUTTERCREAM ICING
- 240G BUTTER, SOFTENED
- 680G ICING SUGAR, SIFTED
- 2 TSP VANILLA EXTRACT
- 2-3 TBSP MILK
- PINCH OF SALT
- USING A HAND OR STAND MIXER WHISK THE BUTTER ON HIGH SPEED UNTIL LIGHT AND FLUFFY, ABOUT 5-7 MINUTES.
- SLOWLY ADD YOUR POWDERED SUGAR ONE TABLESPOON AT A TIME, MIXING ON A MEDIUM SPEED UNTIL COMBINED.
- ADD MILK, VANILLA AND SALT. MIX FOR 3 MINUTES ON HIGHT SPEED. YOUR BUTTERCREAM SHOULD BE LIGHT, AND FLUFFY WITH ZERO LUMPS.
- USE STRAIGHT AWAY OR YOU CAN REFRIGERATE OR FREEZE FOR LATER USE. JUST ENSURE YOU LET IT COME BACK TO ROOM TEMP BEFORE USING ON YOUR PARTY CAKE.