Yoghurt Cake with Raspberry and Pomegrantate Jam Glaze

I may have gotten a little carried away at the Maggie Beer stand at the Good Food & Wine show recently.  It was a little hard not to, there were so many yummy products, the staff were lovely and there were heaps of samples to suck you in.

When I visit our local cafe, my standing order is an extra large double shot skinny iced latte (keep that in your memory bank if anyone ever feels like dropping by) and two slices of raisin toast with a beautiful homemade raspberry jam.  So when I spied Maggie’s (I can call her that since I know her so well from watching her on tv) Raspberry and pomegranate jam, it was a no brainer that I was going to buy it.

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As well as saving the $4.50 I normally would spend, and being delicious on my toast at home, it has the added bonus of using as a glaze over cakes – yoghurt cake specifically as that is what Maggie recommends on the side of the jar.

I went searching online for a yoghurt cake recipe and found a reader’s recipe on Nigella Lawson’s site.  The cake was easy to make and as soon as it was out of the oven I eagerly covered it with a layer of Maggie’s jam – not too generously though, as I didn’t want to ‘waste’ my special jam.  After only 10 minutes I was too impatient any longer and cut the cake….  I was a little disappointed, the cake wasn’t the best and I was starting to get annoyed that I’d wasted my jam on it.  Thankfully I went back to the website to read through some of the comments (probably should have done that originally) and noted it said the cake was best eaten cold.

The next day when I returned to it, I could see why eating it cold was recommended.  It tasted much better, and the jam on top turned it into something a lot more special.

Look at that lovely jam!

Look at that lovely jam!

1 cup natural yoghurt

2 cups sugar

3 cups flour

½ cup oil

3 eggs

1 ½ teaspoons baking powder

1 pinch of salt

1 teaspoon vanilla extract

* Preheat oven to 180 degrees, and line the bottom of a round 25cm cake tin with baking paper and grease the sides.

* Mix together all ingredients in a large bowl.

* Pour into cake tin and bake for 30 – 35 minutes until the top is golden brown and it’s cooked through

* While cake is still warm, brush Raspberry and pomegranate jam over the top.

* Allow the cake to completely cool before cutting and serving.

8 thoughts on “Yoghurt Cake with Raspberry and Pomegrantate Jam Glaze

  1. I have been meaning to try a yogurt cake after reading Why french children don’t throw food. There are only 3 0r 4 ingredients and recommended to make with child. The book also mentions the art of patience and for children to wait for cake to cool before eating ( bake in the morning and eat at 4 pm!).

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