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This moist fluffy cake is so quick and easy, it's often the first thing French children are taught to bake. Popular across the Mediterranean this Greek yoghurt version helps with the light airy texture. You can also mix everything into one pot so there's very little clearing up after, and the aroma of fresh baking with vanilla wafting through the house gives a warm homely feel, said Michael!
Ingredients:
250g self-raising
175g sugar
150g Greek yoghurt
130g raspberries & blueberries
3 eggs (lightly beaten)
2 tsp vanilla extract
Method:
Preheat oven to 160c. Line a loaf tin with a cake liner.
In a large bowl add all the ingredients except the berries and mix until all is combined and you have a smooth mixture. Add the berries, leaving a few to scatter on top, and fold into the mixture.
Pour into the prepared tin, add the remaining berries and bake for appx 50-55 mins, until a skewer comes out clean.
Enjoy.
Gaby Van Clarke
The Maldives is a long way to go to pick up a recipe, but wherever we are I'm always keen to discover what the locals are doing. The patisserie chef was kind enough to share this recipe that was part of the delicious breakfast offering.
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