Wednesday, 22 August 2007

My new kitchen toys !!

About a month ago now, I went and bought a new Kenwood "Patissier" benchtop Sunbeam Mixmaster just doesn't cut it couldn't keep up with my doughy demands. I LOVE my new toy!!! And this pretty funky ice cream scoop, I just think it is the cutest thing, don't you??

Custard Yoghurt Cake

This is one very moist cake, perfect for afternoon tea!!

Give it a try, I am sure you will like it. I love the addition of custard powder as it makes the cake nice and yellow and happy :)

  • 150g butter, room temperature
  • 3/4 C caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 1/3 C SR flour, sifted
  • 1/3 C custard powder, sifted
  • 1 C plain Greek style yoghurt
  • 1/3 C toasted almond flakes


  • 1 C icing sugar mixture, sifted
  • 20g butter, softened
  • 1/2 orange, juiced
  1. Preheat oven to 180c. Lightly grease your cake pan.
  2. Cream butter, sugar and vanilla essence until pale and fluffy.
  3. Add eggs, one at a time, beating well between each addition.
  4. Fold in sifted flour and custard powder alternately with the yoghurt. Stir until mixture is just smooth.
  5. Pour mixture into cake pan, smooth surface.
  6. Bake for 40 minutes or until golden and a skewer inserted comes out clean.
  7. Allow to cool in pan, turn out onto wire rack.

Make icing:

Combine icing sugar, butter and juice in a bowl and stand the bowl in a sink partially filled with warm water to assist the butter to melt. Stir until smooth and drizzle over cooled cake. Sprinkle with toasted, flaked almonds and allow to set.