Soft and Moist French Yoghurt Cake
3/4 cup Village Dairy Sweet & Creamy Greek Pot Set Natural Yoghurt
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3 large eggs
1/2 cup olive oil
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
200g of fresh berries of your choice
1 tablespoon sugar
1 tablespoon lemon juice juice
Mint leaves (garnish)
Preheat the oven to 350°F.
In a mixing bowl, stir in the fresh berries together with lemon juice and sugar. Cover and place the bowl in the fridge.
In a medium bowl, whisk together the eggs, sugar, Village Dairy Sweet & Creamy Greek Pot Set Natural Yoghurt and vanilla extract. Stir in the flour, baking powder and salt. Fold in the olive oil using a spatula until the batter is thick and shiny.
Grease a 9 inch baking pan. Pour the batter into the pan and bake for 35 to 40 minutes. To check if it’s ready, Insert a toothpick into the center of the cake and see if it comes out clean. Let the cake cool down for about 10 minutes and remove from the pan.
To serve, lightly dust the cake top with powdered sugar, arrange the fresh berry mixture on top of the cake and garnish with some mint leaves.