serves
10
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
10
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 1 cup pot-set yoghurt
- 2 eggs
- ⅓ cup neutral oil (canola, sunflower etc.)
- ⅓–½ cup sugar
- 2 cups self-raising flour
- Some jam – about ½ cup or a bit more (or use fresh berries, see Note)
Instructions
- Preheat the oven to 200°C (400°F).
- Line a large loaf tin with compostable baking paper.
- Mix the yoghurt, egg and oil in a bowl with a fork until smooth and combined.
- Add the sugar and flour and stir until combined.
- Spoon half the mixture evenly into the prepared tin. Dollop the jam over the top. Spoon the remaining mixture over the jam and smooth the surface.
- Bake for 30-40 minutes or until a skewer inserted into the centre comes out clean.
Note
- This is perfect made with homemade jam but use any sweet preserve you have on hand: it’s just the thing for using up those mostly empty jars lingering in the fridge.
- No jam? Just plop in some berries (fresh, frozen or dried) or pieces of fresh fruit.
This is an edited extract from , published by Hardie Grant Explore. Photography by Rochelle Eagle.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
