An “all in the bowl – give a whisk cake” that is so simple.
For the cake
300g plain flour
1 tsp baking powder
½ tsp bread soda (baking soda)
150g low fat natural yoghurt
100g golden caster sugar
120ml rapeseed oil
1 tsp vanilla extract
2 tbsp poppy seeds
For the frosting
150g smooth cream cheese
4 tbsp Greek style natural yoghurt
8 tbsp icing sugar
2 tsp vanilla extract
3-4 nectarines, sliced & optional – Edible flowers and mint to decorate
Preheat the oven to 180°C/fan 160°C/gas 4.
You’ll need an 18 x 25cm rectangle tin. Line the tin with baking parchment.
Place the plain flour, baking powder, bread soda (baking soda), poppy seeds and golden caster sugar into a bowl and mix. Then crack in the eggs, add the vanilla, natural yoghurt and rapeseed oil into the mix and whisk well.
Pour into the lined tin.
Bake for about 45 minutes. Check that the cake is cooked through when by inserting a skewer and it comes out clean.
Place on a cooling rack.
To make the frosting, whisk together the smooth cream cheese and natural yoghurt with the icing sugar and vanilla extract until mixture well and smooth.
When the cake is cold, place on a tray or a board and spread the frosting on the top.
Arrange the nectarines slices and the edible flowers on the top and serve.