Yoghurt and Vanilla Loaf
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Cook time: 
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Serves: 1 loaf cake
  • 3 x 60g eggs
  • 180g raw caster sugar
  • 250g plain yoghurt, or Greek yoghurt
  • 120g light olive oil
  • 2 tsp vanilla bean paste
  • 2 tsp sea salt flakes, or 1 tsp fine sea salt
  • 250g self raising flour
  • Icing sugar for dusting
  1. Preheat oven to 160 degrees fan forced, and arrange rack into middle of oven
  2. Line a medium loaf tin, base measurement 23cm x 13cm, with baking paper
  3. Place into TM bowl the eggs, sugar, yoghurt, oil, vanilla and salt and blend 20 seconds / speed 4
  4. Add flour and knead 30 seconds … if needed, use your spatula to stir mix around to incorporate any flour that hasn’t mixed in
  5. Place mixture into loaf tin, and level top with the back of a spoon
  6. Bake 45 minutes, test with a skewer and if needed bake a further 5 minutes (it takes 50 minutes in my oven)
  7. Remove from oven and allow loaf to rest 15 minutes before removing
  8. Place onto a cooling rack to cool completely
  9. Dust with icing sugar before serving if desired
  10. Keeps well at room temperature for a few days
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/yoghurt-and-vanilla-loaf/