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

Elderflower Panna Cotta with Fresh Berries

Elderflower Panna Cotta with Fresh Berries

Elderflower Panna Cotta with Fresh Berries Summer mini-series for Recipe.TV Makes 6 small glasses depending on the size   For the panna cotta 7¾ fl oz cream 4 tbsp elderflower cordial 1 oz caster sugar 2½ gelatine leaves 7¾ oz natural yoghurt   For the...

Strawberry Panzanella Salad

Strawberry Panzanella Salad

Strawberry Panzanella Salad Summer mini-series for Recipe.TV Serves 4 9 oz croutons   For the dressing 2 fl oz extra virgin olive oil 1 fl oz red wine vinegar 1 lemon, zest only 1 tbsp chopped chives 4 medium sprigs of fennel, chopped   10½ oz strawberries,...

Cherry Goats Cheese Crostini with Balsamic Glaze

Cherry Goats Cheese Crostini with Balsamic Glaze

Cherry Goats Cheese Crostini with Balsamic Glaze Summer mini-series for Recipe.TV Makes 12 12 slices toasted baguette   For the balsamic glaze 6¾ fl oz balsamic vinegar 2 oz caster sugar 2 tbsp honey   For the cream spread 5½ oz soft goat’s cheese 1 orange,...

For recipes & news Join us here

Mailjet

Name(Required)
Name(Required)
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