Ingredients:
1 x 175 ml SPAR Greek Yoghurt
175 ml (1 yoghurt cup) SPAR Sunflower Oil
350 ml (2 yogurt cups) SPAR Castor Sugar
525 ml (3 yogurt cups) SPAR Self-raising Flour
1 teaspoon (5 ml) vanilla essence or the scrapped seeds of 2 vanilla pods
3 eggs
Icing:
1 and a half cups (375 ml) SPAR Icing Sugar
2 tablespoons (30 ml) SPAR Greek Yogurt
Method:
- Combine all ingredients in a mixing bowl. Beat with an electric beater for 2 - 3 minutes
- Pour into a greased 23cm ring tin and bake at 160ºC for 1 hour. Check that a skewer comes out clean if inserted into the cake to make sure it is cooked.
- Invert when cool. Combine icing sugar and yogurt and ice the cooled cake. We decorated with forget-me-not flowers. You could use fresh fruit or cherries.