Craisins yoghurt cake

As usual I don’t like wasting food and craving for cake. Noticed that my Greek yoghurt expired today instead of 28/4. Hmm!!! I got craisins, let made it with craisins. Oh dear, I run out of butter too. Let just experiment and see will it rise, by using what I have in my pantry.

Hooray!!!! This is simple, healthy and with minimal ingredients to bake a cake. Though it looks a bit burnt. Its taste great, craisins gives a soft crunchy texture. Yoghurt still tastes good. At least, I made a good use of my loaf pan the 2 nd time. So happy that I didn’t waste food and have cake to eat for afternoon tea and dessert later.

This is one and a half recipe.


350-370 g self raising flour
500 g Greek yoghurt
165 g castor sugar
2 large eggs
200 g craisins
1 Tbs lime juice


Preheat oven 170 degrees C. Greased large loaf pan with butter. Mix flour, and sugar together. Add yoghurt and whisk until smooth. Add juice, and vanilla; stir through. Then add 100 g craisins. Mix well.

Pour batter into pan, then add the remaining 100 g craisins; gently press into batter. Give a couple of knocks on bench top. Bake for 45 minutes or until cooked through. Check with a skewer, if comes out clean then it’s done. Leave in oven for 25 minutes, switch off oven and close door.

After removing from oven, remove from tin and place on a plate. Serve it with English breakfast tea or even coffee if you like.

Note: Oven temperature may vary. You may need less or more time. You may want to glaze it with icing sugar and a few teaspoons of lemon. You may use medium size loaf tin so your ingredients should less.