Easy Peasy Yogurt Cake
This cake is delicious served warm, drizzled with kefir and honey, and is surprisingly healthy as the main ingredients are nuts, seeds and yogurt.
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
Ingredients
1 x 500g pot Greek yogurt
400g ground almonds (2 yogurt pots)
150g caster sugar (½ yogurt pot)
1 tbsp baking powder
3 tbsp poppy seeds
Zest of 2 lemons
4 eggs
300g frozen blueberries (1 yogurt pot)
TOP-UPS: Honey, to serve Kefir, to serve
SWAPS: Any frozen berry for blueberries
Method
Preheat the oven to 200°C/180°C fan/400°F/gas 6 and line a 28cm square baking tin with baking parchment.
Pour the Greek yogurt into a large bowl. Wash and dry the pot, and fill twice with ground almonds. Add to the yogurt. Half-fill it with caster sugar and add this to the bowl as well, along with the baking powder, poppy seeds, lemon zest and eggs. Mix well until the mixture is combined – make sure there are no lumps.
Gently fold in the blueberries, transfer to the prepared baking tin, spread out evenly and bake for 45 minutes.
Allow to cool slightly before serving, drizzled with kefir and honey (if liked). The cake will keep for three to four days and can be frozen for a later date.
Sardines are just one of the affordable, everyday foods that Tim Spector recommends including in your diet to improve your mood
