Vanilla Yoghurt Cake with Nectarines

Nectarine & Poppy Seed Cake with Vanilla Frosting

Ballyknocken letter B

Serves 12
An “all in the bowl – give a whisk cake” that is so simple.

For the cake
300g plain flour
1 tsp baking powder
½ tsp bread soda (baking soda)
150g low fat natural yoghurt
100g golden caster sugar
3 eggs
120ml rapeseed oil
1 tsp vanilla extract
2 tbsp poppy seeds

For the frosting
150g smooth cream cheese
4 tbsp Greek style natural yoghurt
8 tbsp icing sugar
2 tsp vanilla extract

To decorate
3-4 nectarines, sliced & optional – Edible flowers and mint to decorate

Preheat the oven to 180°C/fan 160°C/gas 4.
You’ll need an 18 x 25cm rectangle tin. Line the tin with baking parchment.
Place the plain flour, baking powder, bread soda (baking soda), poppy seeds and golden caster sugar into a bowl and mix. Then crack in the eggs, add the vanilla, natural yoghurt and rapeseed oil into the mix and whisk well.
Pour into the lined tin.
Bake for about 45 minutes. Check that the cake is cooked through when by inserting a skewer and it comes out clean.
Place on a cooling rack.
To make the frosting, whisk together the smooth cream cheese and natural yoghurt with the icing sugar and vanilla extract until mixture well and smooth.
When the cake is cold, place on a tray or a board and spread the frosting on the top.
Arrange the nectarines slices and the edible flowers on the top and serve.

Learn more

Related Recipes

Catherine’s Easter Bundt Cake

Catherine’s Easter Bundt Cake

It’s an Easter Eggstravaganza…. inspired by Siúcra Ireland! Serves 10 to 12 Ingredients 3 tbsp melted butter, for brushing the tin 2 tbsp cocoa powder, for the tin 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 60g cocoa powder 160g dark chocolate,...

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake Serves 14   4 eggs 170g light golden caster sugar 1 tsp vanilla extract 100ml oil 350g plain flour 2 tsp baking powder ½ tsp ground cinnamon ½ tsp ground ginger 3 tbsp raisins, soaked in the juice of ½ an orange 200g grated carrots...

For recipes & news Join us here


This field is for validation purposes and should be left unchanged.
ballyknocken logo white transparent

Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map