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.

Pear, Goji Berry and Almond Loaf

After making a couple of purchases from the Maggie Beer stand at the Good Food and Wine show over the weekend, I was super keen to use the dried Duchess Pears that I had bought.

I was initially thinking of making a muesli slice, and just adding the pear to it. After opening the pack and smelling their delicious sweet scent, I knew I needed to make them the star of the dish (OMG I sound like a Masterchef judge with that comment!).

Searching on the Lifestyle Food website, I came across a Bill Granger recipe for Apple, Dried Cherry and Almond Loaf (from his ‘Every Day’ book) that I thought I could adapt.  Whilst I was confident the Pears alone would give enough flavour to the loaf, I wanted to add a little something extra. It was a decision between Goji Berries and Cranberries and I’m very happy with the decision I made!

This is soooo good...

This is soooo good…

50g rolled oats

300ml milk

240g self raising flour

1 teaspoon baking powder

180g dried pears (original recipe is 125g dried cherries and 50g diced dried apple)

75g brown sugar

1 teaspoon cinnamon

3 tablespoons honey

1 lightly beaten egg

3 tablespoons of roughly chopped almonds & additional 1 tablespoons of extra chopped almonds

* Place oats in a bowl with milk and soak for 30 minutes

* Preheat oven to 180 degrees and grease and line a loaf tin

* Sift flour and baking powder into a bowl, stir in rolled oats mixture, dried fruit, sugar, cinnamon, honey, egg and almonds

* Spoon into tin, level the top and sprinkle extra almonds over the mixture.

* Bake for 45 minutes or until golden and cooked through. Allow to cool in the tin for 5 minutes before transferring to wire rack.