- Dish type
- Sponge cake
- Yoghurt cake
This is one of the first cakes that children can learn to make by themselves because you use the yogurt tub to measure everything out, then mix it altogether and bake!
8 people made this
- 1 tub of natural plain yoghurt
- 4 tubs of plain flour
- 2 tubs of caster sugar
- 3/4 tub oil
- 4 eggs
- 1 tablespoon vanilla sugar
- 1 teaspoon baking powder
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat the oven to 180 C / Gas 4.
- Pour out the yogurt into a bowl, then use the tub to measure the flour, sugar and oil. Add them to the yogurt and mix well. Stir in the eggs, vanilla and baking powder.
- Pour into a silicone mould or lined cake tin. Bake for 30 minutes. Cool, then slice and serve with a dollop of jam.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
What size yoghurt pot is it though?-16 Mar 2013
absolutely amazing to taste and so easy-19 May 2012
Homemade Brown Bread
I used to bake soda bread about once a fortnight but we did buy a lot of sliced pans. My hubby was partial to a slice of batch and while I didn’t always eat it, we’d buy about 2 loaves of bread a week. The boys would have sandwiches, and then there was toast with melted butter, which is of course the stuff that food dreams are made of.
I was playing around with Mam’s brown bread recipe (it’s very reliable and you can find it in my cookbook which can be ordered here) and came up with a version which literally takes 5 minutes to throw into a bowl, and stir with a fork, before lashing into the oven. You’ve probably read that and sworn a bit, or even decided not to read any further because you don’t believe me. Honestly, once the ingredients are in the bowl my easy-stir homemade brown bread takes 5 minutes to make. My hands don’t get dirty. I mess up 1 large bowl making it and then I use some baking parchment in the tin so I don’t even have loads of washing up. Here’s the video instructions, and you’ll find the recipe below.
Now, on alternate days I bake a loaf of bread. Often in the mornings before we head to school I’ll leave it cooling on a rack wrapped in a damp tea towel to soften the crust and make the bread cool slower (this stops cracking in the crust).
When it’s toasted and slicked with a little bit of butter and a drizzle of our own honey, I can’t really put into words the magic that is created just with a little bit of heat and love.
Sure I’ll probably buy a slice pan every now and again, but not as often as I used to. Overall the price of baking my own soda bread is similar to what you’d pay for a decent loaf of bread so it’s not really a cost consideration.
That feeling when I take a piping hot loaf of bread from the tin and the smell wafts through the house. It’s a feeling of wholesome goodness, of nurturing my family, of striving to do my best and succeeding a few times a week. No matter what’s going on in the house, I’m managing to make the bread and put it on the table. I can’t put a price on that.
If you’re interested in the recipe I’ll stick it below. If you’re looking for a more traditional Irish Brown Soda Recipe you’ll find it here. The recipe instructions are for cups and spoons, simply because I don’t pull out the weighing scales, and find it easier to keep a cup in each of my flour boxes, so I just scoop out what I need.
Homemade Brown Bread
- Servings: 10
- Time: 90minutes
- Difficulty: easy
Ingredients (Option 1)
- 2 cups of strong white flour (plain flour is fine too)
- 3 cups of coarse wholemeal flour
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds (plus more for the topping)
- 2 tablespoons wheatgerm
- 2 tablespoons pinhead oatmeal
- 1 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon of salt (this is optional but helps preserve the bread for longer than 2 days)
- 2 medium eggs
- 300ml fresh buttermilk
In Weight Measures (Option 2)
- 225g coarse wholemeal flour
- 30g wheatgerm
- 30g pinhead oatmeal
- 30g sesame seeds
- 170g plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 90g butter, melted
- 330ml buttermilk
Preheat a fan oven to 210 degrees Celsius. Line a 2lb loaf tin with baking paper. You could either grease it well and dust liberally with white flour.
Take a large mixing bowl and place all the dried ingredients inside. These are the 2 flours, seeds, wheatgerm, oatmeal, baking soda and salt if you’re using it. Using a fork, mix the dried ingredients together until they’re combined.
Make a well in the centre of the dried ingredients and crack in the 2 eggs, pour in half the buttermilk. Using the fork, stir everything together until it starts to clump. Pour in the rest of the buttermilk and stir once more. You will end up with a very thick batter. It doesn’t look one bit like bread dough!
Pour the batter into the lined loaf tin. Sprinkle some sesame seeds on top and put the loaf tin into the hot oven.
Bake at 210 degrees for 20 minutes. Turn the heat down to 200 degrees Celsius after this time and bake for a further 45 minutes.
After this time, check the bread is cooked by inserting a skewer into the deepest part of the loaf. If it comes out dry and clean then the bread is baked. If not, return it to the oven for another 10 minutes before testing again.
Once the bread is cooked, take the tin out of the oven, and lift the bread from the tin carefully (it’s very hot). Wrap in a damp teatowel and place it on a cooling rack. This will soften the crust to make it easier to slice. If you prefer a crispy crust, turn off the oven and put the bread back onto the rack in the oven while it cools.
Once completely cold the bread will keep for 3 days in a bread bin, you can freeze it for up to 3 months if well wrapped. You can also slice the loaf, then freeze individual slices which will keep for up to 1 month. If cooking for one or two people I recommend this method of baking, slicing, then freezing.
Here’s my philosophy on measurements in baking in two sentences: Use a scale. It’ll make your life so much easier.
In the US, most cooking measurements are still done in volume: measuring cups and spoons for dry ingredients, liquid measures for liquids. However, for baking, where precision is key to the success of many a recipe, once you measure in weight, you’ll realize the imprecision of using volume.
I use measuring flour as the best example. Use a measuring cup to scoop out a cup of flour from a bag and weigh it on a kitchen scale. Now scoop out a second cup and weigh it. What’s the difference in weight? Whether you packed in the flour tightly, levelled off the top of the measuring cup, shook the cup as you were filling it – all these variables will affect how much flour actually goes in your recipe – and it can vary every time. On the other hand, if you weigh out 5 ounces or 140 grams of flour on a scale, you’ll get the same amount every time.
That’s why I consider my kitchen scale to be one of the most indispensable tools in my kitchen. By using it, I eliminate one of the biggest factors that can influence the outcome of baked goods: imprecise measurement.
That said, many of my recipes on this site are still in US standard measurements (cups, pints, teaspoons, etc.) because I adapted them from recipes that used these measurements, and I wasn’t diligent enough at the time to convert everything to metric as well.
I am in the process of converting all the recipes on my website to have both standard and metric measurements (and to have them printable as well), but in the meantime I’m also putting up this page of conversions that I’ve accumulated over the years. If you come across one of my recipes and it isn’t converted, go ahead and use the conversions below. Note that this information is based on baking references I’ve consulted and my own personal experience. Please use caution when applying them to your own recipes – a little tweaking may be required as the translation between volume and weight is always a tricky thing. If you have any questions or any conversions you’d like to see, please e-mail me!
Flours/Other Dry Ingredients
All Purpose Flour (unsifted, dip and sweep): 1 cup = 5 ounces = 140 grams
All Purpose Flour (unsifted, spooned into cup): 1 cup = 4 1/2 ounces = 125 grams
All Purpose Flour (sifted before measuring): 1 cup = 4 ounces = 112 grams
Cake Flour (unsifted, dip and sweep): 1 cup = 4 2/3 ounces = 130 grams
Cake Flour (unsifted, spooned into cup): 1 cup = 4 ounces = 110 grams
Cake Flour (sifted before measuring): 1 cup = 3 1/2 ounces = 100 grams
Cornstarch: 1 cup = 4 ounces = 110 grams
Cocoa Powder (spooned into cup): 1 cup = 3 1/4 ounces = 91 grams
Baking Powder, Baking Soda: 1 teaspoon = 5 grams
Instant Yeast, Active Dry Yeast: 2 1/4 teaspoons = 1/4 ounces = 7 grams
Salt: 1 teaspoon = 6 1/2 grams
Granulated White Sugar: 1 cup = 7 ounces = 200 grams
Brown Sugar (Light or Dark): 1 cup = 7 ounces = 200 grams
Confectioners’ (Powdered/Icing) Sugar (dip and sweep): 1 cup = 4 ounces = 110 grams
Milk (All Kinds), Half and Half, Buttermilk: 1 cup (liquid measure) = 8.2 ounces = 230 grams
Heavy Cream, Sour Cream, Yogurt: 1 cup (liquid measure) = 8.2 ounces = 230 grams
Butter: 1 cup (2 sticks) = 8 ounces = 220 grams
Water: 1 cup (liquid measure) = 8.2 ounces = 230 grams
Corn Syrup: 1 cup (liquid measure) = 10.9 ounces = 310 grams
Molasses: 1 cup (liquid measure) = 9 ounces = 260 grams
Honey: 1 cup (liquid measure) = 10.9 ounces = 310 grams
Vegetable/Canola/Safflower Oil: 1 cup (liquid measure) = 7 ounces = 200 grams
1 large egg, in the shell = 57 grams
1 large egg, without shell = 50 grams
1 large egg white = 30 grams
1 large egg yolk = 18 grams
Common Units of Dry Measurements
3 teaspoons = 1 Tablespoon = 1/2 ounce = 14 grams
4 tablespoons = 2 ounces = 1/4 cup = 56 grams
32 tablespoons = 2 cups = 16 ounces = 1 pounds
1 fluid ounce = 30 milliliters
1 gallon = 4 quarts = 8 pints = 128 ounces = 3.8 liters (liquid)
Substitutions (from Cook’s Illustrated)
To replace 1 cup whole milk, use:
- 5⁄8 cup skim milk + 3⁄8 cup half-and-half
- 2⁄3 cup 1% milk + 1⁄3 cup half-and-half
- 3⁄4 cup 2% milk + 1⁄4 cup half-and-half
- 7⁄8 cup skim milk + 1⁄8 cup heavy cream
To replace 1 cup half-and-half, use:
subscribe to receive posts in your inbox
Best of dessert first
This site uses affiliate links. Purchasing through the links will give this site commissions. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More about pastrygirl
Its taken forever, but I’ve finally done a healthy cheesecake recipe. I’m actually not the biggest fan of cheesecake, but hubby sure loves it! So I figured it was time! I wanted my recipe to taste identical to a regular cheesecake, hence the graham crust and using actual cream cheese versus tofu (I’ve seen various versions for that). But you can make it dairy free by using Tofutti, a cream cheese substitute made with soy (I’ve had it numerous times and it tastes identical to cream cheese). I originally wanted to do a cherry topping, but I was too lazy to pit a bunch of cherries, and I couldn’t find any frozen ones at my store. But next time, I think I might actually pit some fresh ones. It sure would be good too!
All I do know, is that everyone that’s tried it has loved it, so I’m pretty sure you will too!
Can be gluten free, dairy free
3 cups blueberries (or pitted cherries, raspberries or strawberries – fresh or frozen, I used frozen)
1/4 cup water
1 Tbsp cornstarch (or arrowroot powder for corn-free)
6 packets stevia (or 1/4 cup dry sugar sub of choice)
20 lower fat graham crackers or gluten free graham crackers, blended to crumbs (I like Smorables by Kinnikinnick). If using crumbs, then 1 1/2 cups of graham crumbs
1/4 cup almond flour or meal (just grind up raw almonds in your blender)
1/4 cup coconut oil, melted (or butter, or vegan margarine)
1 – 8 oz (250 gram) pack of light cream cheese, softened (for dairy-free, use Tofutti)
1 1/2 cups 0% Greek yogurt (for dairy-free, use So Delicious coconut yogurt, or other non-dairy yogurt of choice in plain or vanilla)
1 tsp vanilla (skip if you use a vanilla yogurt)
1 tsp cornstarch
8 packets stevia (or 1/3 cup dry sugar sub of choice)
In a saucepan make topping. Add berries, cornstarch, water & stevia. Stir well and simmer until hot and thickened. You don’t want to boil it for too long as you still want bigger pieces of fruit, not have it cook down to a syrup.
Next, make the base. In a bowl, mix the graham crumbs, almond meal & melted coconut oil together with a fork. Press into an 8 x 8 square dish.
Lastly the filling. Mix all the filling ingredients together in a blender, food processor or in a bowl with a whisk until smooth. Pour filling over graham crust, then berry topping. Place in fridge until set, at least 3 hours.
Nutrition (per serving) Calories: 180 Fat: 9.8 g Carbs: 19 g Fiber: 2 g Sugars: 7.9 g Sodium: 210 mg Protein: 6.5 g
KAASKOEKIES ALA MARIE – SOUTBESKUITJIES
Voorverhit oond tot 170ºC.
Voeg die meel, souspoeier, kaas, sprietuie, knoffelpoeier en spesery van jou keuse in ‘n mengbak en meng goed deur.
Klits die olie, eiergeel en water saam en voeg by die droë bestanddele en meng tot sagte deeg.
Plaas die deeg op ‘n meelbestrooide oppervlak en knie tot ‘n gladde deeg vorm.
Bedek die deeg met kleef plastiek en plaas in yskas om te rus vir 25 – 30 minute.
Verwyder die deeg uit die yskas en rol uit op ‘n oppervlak wat liggies met meel bestrooi is tot ongeveer 5 mm dik en druk vormpies uit met ‘n koekiedrukker of glasie van jou keuse.
Plaas die koekies op ‘n voorbereide bakplaat en bak vir ± 20 minute tot ligbruin en gaar.
Laat die koekies ten volle afkoel op die bakplaat, voordat dit in ‘n lugdigte houer geplaas word.
Maak hulle so groot soos ‘n R5 munt stuk en lekker dun, dit is net te lekker.
Die grootte wat ek gemaak het, kry jy omtrent 60+ koekies uit, ek het ‘n “tod measure” glasie gebruik om dit mee uit te druk.
Ek het die koekies maar klein gemaak en daarom net 15 min gebak.
Our recipes may be our own creations or, like all good cooks, modifications of ones that we like. If they have been derived from web-published recipes we provide links in our posts. Those taken from recipe books or those we create ourselves are published here.
Julie’s Mandoo was from Charmaine Solomon’s book, The Complete Asian Cookbook
G – Gourmet Picnic Recipes
Pauline’s Chicken and Prune Roll was from the book Fresh and Tasty Chicken
Pauline’s Broccoli Pasty recipe was passed from her mother. (Note: Self-raising flour differs from American Self-rising flour as it doesn’t contain salt)
Laura adapted a Gnocchi recipe from Penisola Experience on the Bay of Naples, and topped it with her Bolognese sauce
Wendy’s Focaccias were from a base recipe in Paul Hollywood’s 100 Great Breads
Pauline’s traditional Minestrone as recalled from her mother’s instructions.
Anne’s Sausage Rolls with Sage, Apple and Pistachio was from Better Homes and Gardens Magazine, April 2019
Nadine’s Mini Quiches were adapted from a recipe in Donna Hay magazine, using puff pastry rather than filo.
Sophie’s Caramel Tarts were from a recipe in The Australian Women’s Weekly book Little Pies and Cakes.
Julie’s Potato & chickpea recipe possibly from the book Catalonia by José Pizarro
Kathy’s Braised Oxtail from MoVida book by Frank Camorra and Richard Cornish
Julie’s Pho is from a book by Sydney restauranteur, Angie Hong.
Pauline’s Açorda de Camarão comes from her friends Justus and Luis in Lisbon.
- 1 cup unbleached all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 teaspoon garlic powder, optional but recommended
- 1/2 teaspoon onion powder, optional but recommended
- 1 cup nonfat plain Greek yogurt
- In a large mixing bowl, combine flour and baking powder, whisking to combine. Add any additional dried herbs or spices here.
- Add in the Greek yogurt, switch over to a rubber spatula and stir until combined.
- Divide the dough in half or fourths (for individual servings) or leave whole.
- Generously flour a clean surface and rolling pin and roll out the dough thin.
- Transfer to an inverted baking sheet that has been sprayed with olive oil before topping the dough with sauce and desired toppings.
- Preheat your oven to 475° and bake on the bottom rack for 12 to 18 minutes. (See notes)
Apple tea cake
Apple and cinnamon, is there any other flavour combination on this planet more capable of conjuring up soothing, comforting and delicious childhood memories? For me, these wonderfully homely aromas instantly transport me back to the school yard and right inside my home economics class, where my love affair with baking began as I baked a wonderful tea cake filled with apple, cinnamon and vanilla.
This lovely little teacake is the happy result of a fruit bowl filled with not so happy looking apples and is gorgeously dense. And when I say dense I mean that in the best sense of the word, it’s not heavy and stodgy but rather tremendously moist thanks to the load of lovely juicy apple. The grated apple strewn through the cake does something so very wonderful to the texture, when baked the apple melts and almost completely disappears leaving behind all of its sweet juices that meld the crumb of the cake together to create a very luscious, moist and tender crumb.
For Grace, this cake is the perfect texture for her little hands to grip, the cake holds together easily as she ferries it to her mouth blissfully unaware of the copious amounts of apple she’s nibbling on. And this cake also has me feeling like a very happy mama, I managed to incorporate four apples into the batter and halve the sugar without losing any sweetness or flavour thanks to the cinnamon.
This recipe begins with sifting the flour, baking powder, cinnamon and sugar into a big mixing bowl.
In a jug I placed the oil, eggs, vanilla bean paste and yoghurt and mixed until combined. I then made a well in the flour mix and poured in the wet ingredients and stirred until lusciously combined.
I then grated three of the apples and folded through the cake batter.
The cake batter was then poured into a lined loaf tin.
I then sliced the remaining apple into thin pieces to adorn the top of the cake along with a sprinkling of caster sugar and cinnamon.
The apple tea cake was then popped into a moderate oven to bake for 30-40 minutes, or until golden and cooked.
The soul soothing aromas of baked apple and cinnamon quickly filled the house and sent me straight back to the home economics class where I first discovered the delights of this lovely apple studded beauty.
When cooled, I sliced a couple of pieces of the apple tea cake, popped them in the lunch box along with our favourite sultanas and mandarin pieces and off we went to start our day, joyful in the fact we knew we had a couple of slices of cake to nibble on for morning tea.
1 tablespoon cinnamon, plus ½ teaspoon extra to sprinkle over top of cake
1 ½ teaspoons baking powder
½ cup caster sugar (I was happy with this amount of sugar as my apples were very sweet, you may like to add a little more sugar according to your apples), plus 1 tablespoon to sprinkle over top of cake
1 tablespoon vanilla bean paste
1 cup thick natural yoghurt
4 apples (3 grated, 1 sliced)
Preheat oven to 180°C (350°F) and line a loaf tin with baking paper. Sift the flour, cinnamon, baking powder and sugar into a large bowl and make a well in the centre. Place the oil, eggs, vanilla and yoghurt in a bowl or jug and whisk to combine. Pour the wet ingredients into the well of the dry and mix until combined. Fold through the grated apple. Pour the mixture into the lined loaf tin, press apple slices into the top of the cake and sprinkle with a dusting of cinnamon and caster sugar. Bake for 35 minutes or until cooked when tested with a skewer.
Perfect Carrot Cake
Preheat oven to 180°C. Beat the eggs, sugar and oil together until pale and creamy. Stir in the grated carrot and mix in the flour and cinnamon well. Once all the ingredients have been fully incorporated, stir in the chopped walnuts.
Divide the mixture evenly between two greased 20cm tins and bake for 30-35 minutes, or until the cakes are nicely golden, have risen away from the edges and a skewer inserted into the middle of them comes out clean. Allow to cool fully on a wire rack before decorating.
Blend the cream cheese with the icing sugar, butter and vanilla extract until smooth. Once the cakes have cooled, spread a third of the icing on top of one cake and sit the other cake on top.
Using a spatula, roughly cover the top and sides with half of the remaining icing - this &lsquocrumb layer&rsquo will make for a smoother finish all over. Set in the fridge for 10 minutes, then cover with the remaining icing. Decorate the cake with walnut halves, grated carrot, white chocolate shards or little nests with chocolate eggs!
B … Brunch
What to prepare for Brunch? In 1895 Guy Beringer, in Hunter’s Weekly, wrote a plea inventing the term.
He claimed “Brunch is cheerful, sociable and inciting. It is talk-compelling.” He added a PS. “Beer and whiskey are admitted as substitutes for tea and coffee.” In more modern times, the news blog SFist blamed its popularity on Sex and the City.
Well, we didn’t have the beer or whiskey but there was plenty of “bubbles” (not champagne – trying to keep France’s Appellation d’Origine Controlee (AOC) happy), and there w as plenty of talk and a “cheerful, s ociable and inciting” time had by all at Pauline’s.
We started with Marie’s Lemon Scented Baked Ricotta accompanied by Kathy’s Stewed Peaches.
Lemon Scented Ricotta and Stewed Peaches
This was followed by Sue’s Savoury Pancakes with Smoked Salmon and Caviar.
Savoury Pancake, Smoked Salmon and Caviar
Our next course was Jeannie’s Swiss and Ham Overnight Breakfast Strata and Kathy’s Stuffed Mushrooms.