One Bowl Yoghurt & Honey Cakes

These little cakes are ideal for eating anytime of the day, on the go for breakfast or as a mid afternoon snack. They only take 10 minutes to make, 20 minutes to bake & minimal washing up!

Takes 40 minutes
Makes 10-12 small cakes
Preheat your oven to 180c / gas mark 4

INGREDIENTS

200g plain yoghurt (or 150g greek yoghurt with 50g water)
120ml vegetable oil
120g caster sugar
2 medium eggs
50g Black Bee honey
180g self raising flour
1 tsp baking powder
½ tsp flaked sea salt
Zest of half a lemon or orange (optional)
Dusting of icing sugar & jam to serve

METHOD

Weigh all the wet ingredients into a large mixing bowl, whisk thoroughly until combined.

Sift the flour & baking powder into the bowl, then add the salt & zest if using, whisk until all the flour is absorbed.

Using a cookie scoop or measuring jug pour the cake batter into a greased silicone mold or paper cake cases.

Bake at 180c for 22-24 minutes or until evenly golden and the sponge bounces back when pressed lightly.

Remove from the oven and leave to cool for 15 minutes, tip out onto a wire rack to finish cooling, eat straight away as they are or with a dusting of icing sugar & spoonful of jam.

Storage: Will keep for up-to 5 days in an airtight container.

Author: @lucyrosetteturnbull