Still a lot of cake in the house from yesterday but I had some natural yoghurt and ground almonds to use up so I made some mini yoghurt cakes – and very nice they were too. Not too sweet and perfect with a cup of tea.
Preheat oven to 200c – butter a 12 hole muffin tin
Dry ingredients:
2oz ground almonds
7oz plain flour
5oz sugar
2 tsp baking powder
1/4 tsp bicarb of soda
pinch of salt
Wet ingredients:
5oz melted butter
11oz natural yoghurt
2 eggs
1 tsp vanilla extract
2 tbsp poppyseeds
Combine wet and dry ingredients – but do not overmix (same principle as making muffins I guess). Cook for approximately 20 minutes until cakes are nicely browned.
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