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You are here: Home / Recipes / Yoghurt and Vanilla Loaf

Yoghurt and Vanilla Loaf

01/06/2021 by Gina 4 Comments

Sometimes it is nice to have a really quick easy cake recipe at your fingertips, and this is one of those recipes.

The inspiration for this recipe comes from the amazing site Simply Recipes (see here).

On researching the cake’s origins (and there are a number of sites that feature it), I learned it is a classic French cake, that is so simple to make it is often the first thing French children are taught to make, and is often served as their afternoon tea when home from school.

This version uses a Thermomix, but it can also be easily made by using a bowl, whisk, and spatula … just refer to the link above for directions, but use my ingredients to get the results displayed here.

I have made this recipe using plain regular yoghurt as well as Greek yoghurt and the results are just about the same.

The loaf keeps really well at room temperature for at least five days, so is perfect for lunch boxes, and can be made on a Sunday to use up during the week.

Happy baking 🙂

Cake tin lined and ready
All the ingredients except the flour in the ™ bowl …
… and mixed for 20 seconds

Flour is added …
… and “kneaded in” for 30 seconds
Batter is placed into tin …

… and baked for a total of 50 minutes
Loaf is cooled and …
… ready to cut


Yoghurt and Vanilla Loaf
 
Save Print
Prep time
5 mins
Cook time
50 mins
Total time
55 mins
 
Author: Gina @ The Passionate Pantry
Serves: 1 loaf cake
Ingredients
  • 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
Instructions
  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
3.5.3251

 

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Related

Filed Under: Baking, Cakes, Dairy, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Thermomix

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Comments

  1. Barbara McAlpine says

    23/07/2021 at 4:47 pm

    Gluten free would be great

    Reply
    • Gina says

      24/07/2021 at 9:42 am

      Hello Barbara … I have not used GF flour for this recipe, but have been trialling Caputo GF flour which I have been buying from 2BrothersFoods on line here in Perth … I am not sure where you are located but they do deliver across Australia, and I know this flour is available in the eastern states as Silvia Colloca has been using it and that is where I got the idea for it. Perhaps try the recipe with that flour? I know there are many GF flours on the market and they are all a little different so I can’t comment on others, but I have been having a lot of success using Caputo GF flour for my friends who are GF … hope you find that useful xo Gina

      Reply
  2. Bev Wallis says

    24/07/2021 at 1:51 pm

    Hi Gina.
    This looks delicious.
    How would it be with almond meal replacing some of the flour?
    I guess I would have to add some baking powder?
    Thank you!

    Reply
    • Gina says

      25/07/2021 at 8:18 am

      Hi Bev … because I am using self raising flour, I do think you would need to add some baking powder if you decided to sub some flour with almond meal. It would all depend on how much you decided to use … this is where it comes down to what individuals do in terms of fiddling with recipes … there are so many variables possible so it is hard to give a precise answer. I know that with each cup of plain flour I would add 1 tsp baking powder to make self raising flour, some people would add 2 tsps but I have always added just 1 tsp … so that could be used as a guide. I am wondering if you wish to add in some almond flavour, how about sprinkling the top with some almond slivers … that may be something to try? Hope that helps my dear xo

      Reply

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
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#feedingthefamily
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Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
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#foodbloggerperth
#thermomix
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Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
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To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

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