Yoghurt and Vanilla Loaf
Author: Gina @ The Passionate Pantry
Prep time:
Cook time:
Total time:
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
- Preheat oven to 160 degrees fan forced, and arrange rack into middle of oven
- Line a medium loaf tin, base measurement 23cm x 13cm, with baking paper
- Place into TM bowl the eggs, sugar, yoghurt, oil, vanilla and salt and blend 20 seconds / speed 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
- Place mixture into loaf tin, and level top with the back of a spoon
- Bake 45 minutes, test with a skewer and if needed bake a further 5 minutes (it takes 50 minutes in my oven)
- Remove from oven and allow loaf to rest 15 minutes before removing
- Place onto a cooling rack to cool completely
- Dust with icing sugar before serving if desired
- Keeps well at room temperature for a few days
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/yoghurt-and-vanilla-loaf/
3.5.3251