Strawberry Yogurt and Vanilla Loaf Cake


Vegetarian
Nuts-Free
Soy-Free

Nutrients

NutrientGramsRDA
Carbs26.3g8.8%
of which Sugars10g11.1%
Fats6.4g9.8%
of which Saturates0.7g3.5%
Proteins2.6g5.5%
Fibers0.7g2.9%

Nutrients Proportions

  • carbs 73%
  • sugars 28%
  • fats 18%
  • saturates 2%
  • proteins 7%
  • fibers 2%
* All data is per serving
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The loaf cake gets its name from the tin in which it is cooked and it is widely considered to be a classic of the English cuisine. This variation with strawberry and yogurt is a tasty addition to your breakfast repertoire, good for any season.

The recipe is very simple, as it only takes three easy steps, and it's ready in less than one hour. The result will be a superbly spongy and fresh strawberry cake with a hint of vanilla that will put a big smile on your face and set you off for a happy day 😊🌼. The rice contributes to a rich flavor and a refined texture, with the extra benefit of making it more suitable for freezing 👍.

You can store the cake in an airtight container for 3 days as it is quite moist. Alternatively, you can store it in the fridge for a bit longer or slice and freeze it for up to four weeks.

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold
Eggs3
Brown Unrefined Sugar90 g
Vanilla Extract1 tsp
Sunflower Oil75 mL
White Flour120 g
Rice Flour100 g
Baking Powder16 g
Salt1 pinch
Strawberry Yogurt125 g

step 1

Preheat the oven to 170°C (338° F). Make sure all the ingredients are at room temperature before starting. This way they are more 'relaxed' and the cake will result soft and spongy. In a large bowl, whisk the eggs and brown sugar using an electric mixer for 5 minutes. The egg batter should be light and fluffy. Next, add the vanilla extract and the oil, pouring it slowly while mixing.

Step 1 Image 1

step 2

Sift the white flour, rice flour, baking powder in a separate bowl. Next, add them to the egg mixture a couple of spoons at a time while mixing with the hand mixer. Add a pinch of salt. Mix until the ingredients are just incorporated to avoid a hard and chewy texture when baked.

Step 2 Image 1

step 3

Grease and flour a loaf tin and pour the batter. Cook in the oven in the middle shelf for 35 minutes or until a skewer inserted in the middle comes out clean. Turn the oven off and keep the door slightly open for 5 minutes to avoid an abrupt cooling of the cake. After this time, remove the tin from the oven and transfer the cake on a wire rack to cool down.

Slice and serve with a nice mug of spiced latte and berries fruit salad.

Enjoy!

Step 3 Image 1

Foodacious Tips

  • Try using different types of yogurt to get new and unique flavors.

  • You can also use a low or zero fat yogurt if desired but the final texture may be a bit drier.