Preparation time is 10minutes
Cook time is 55minutes
Total time is 1hours 5minutes
Serve is for 10 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
10
- 1/2 cup extra virgin olive oil
- 1 cup caster sugar
- 1 lemon, zested and juiced
- 2teaspoons vanilla-bean paste
- 3 free range eggs, lightly beaten
- 2 cups Jalna Pot Set Greek Natural Yoghurt
- 1 3/4 cups self-raising flour
- 250grams blueberries
- 2tablespoons Woolworths honey
Nutrition per serving
1610kJ / 386Cal
1610 Kilojoules or 386 Calories
19% of daily energy intake*
Protein
6.1grams
Fat
18.2grams
Carbs
49.1grams
Sugars
31.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
With flavourful seasonal blueberries and uniquely thick Jalna Greek yoghurt, this moist loaf cake offers tang and sweetness in every bite.
Instruction tip
Shopping tip:No self-raising flour? Use 1 3/4 cups plain flour and 3 tsp baking powder instead.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Grease and line an 8x29cm rectangular loaf pan with baking paper, allowing paper to overhang long sides for handles.
Step 2 of 3
Combine oil, sugar, zest, juice, vanilla, eggs and 1 cup yoghurt in a bowl. Add flour and stir to combine. Fold in half of the blueberries.
Step 3 of 3
Pour mixture into prepared pan and smooth surface. Bake for 55 minutes, or until skewer inserted in centre comes out clean. Remove from oven. Stand in pan for 5 minutes before turning out onto a wire rack to cool. Serve topped with remaining yoghurt, blueberries and honey.
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