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Christmas Yoghurt Fruit Cake

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Servings 10 people

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Ingredients

Fruit Cake

  • 125 g butter, soft
  • 150 g caster sugar
  • 2 large eggs
  • 200 g Glenilen Natural Yoghurt
  • 1 lemon zest
  • 200 g cooked apple
  • 125 g dried currants
  • 250 g self-raising flour
  • 1/2 tsp bread soda
  • 2 tsp mixed spice

Topping

  • 100 g Glenilen Natural Yoghurt
  • 50 g dried currants
  • Fresh mint

Method
 

  • Preheat your oven to 180C/160C fan.
  • Grease and flour a 9.5" loose bottom cake tin.
  • Into a bowl, add the soft butter and sugar. Cream until soft and pale.
  • To this, add the eggs, gradually, mixing between each addition.
  • Once combined, add in the Glenilen Natural Yoghurt, stewed cooled apple, zest and currants.
  • Mix together to combine.
  • To this sieve in the flour, bread soda and mixed spice.
  • Mix to combine and scoop into the prepared tin.
  • Bake in the preheated oven for 55-60 minutes or until a skewer inserted comes out clean.
  • Remove and allow to cool for 5 minutes before removing from the tin to cool on a wire rack.
  • To serve, cover the top of the cooled cake with yoghurt, sprinkle on the currants and finish with a few sprigs of mint.