Fool proof Yoghurt Cake

A friend of mine has been desperate for been to show you how you can make a cake incorporating honey and less sugar to sweeten the taste so I thought why not also show you how to do this with less fat and use yoghurt to.

So here is a rather tasty Yoghurt cake for you.

If you have any fruit (raspberries, peaches etc) lying around stir it in at the last minute!

Ingredients:

150ml Sunflower oil

150ml Total greek yoghurt

250g Caster Sugar

250g Self Raising Flour

2 Eggs

Juice of 1 large lemon

70g White sugar

2 tbsp Honey

25g toasted almonds

Method:

Preheat oven 180C

Grease a 8” round cake tin

Chuck into a food processor the yoghurt, oil, caster sugar, flour and eggs and blend until smooth

Pop into the tin and bake for 75mins.

Meanwhile put the lemon juice and sugar into microwave or on a low heat until sugar is dissolved and then stir in honey.

When the cake is baked (lightly springy to tough) turn out and transfer to as cake tin or plate and prick lots of little holes in and pout the warm syrup over the cake. Scatter with almonds and serve with cool total greek yoghurt.