Name: Yoghurt streusel cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 10
Ingredients: 60 gram unsalted butter, at room temperature; 3/4 cup (165g) caster sugar; 2 eggs; 2 cup (300g) plain flour; 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 1 1/2 cup (420g) natural yoghurt, plus extra to serve; 1 teaspoon vanilla extract; Streusel topping; 1 cup (110g) chopped walnuts; 1/2 cup (75g) plain flour; 1/2 cup (110g) brown sugar; 1 teaspoon ground cinnamon; 2 tablespoon olive oil

Yoghurt streusel cake

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Serves 10

Prep

20M

Cook

1H 10M

Total

1H 30M

Ingredients

60 gram unsalted butter, at room temperature

3/4 cup (165g) caster sugar

2 eggs

2 cup (300g) plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 1/2 cup (420g) natural yoghurt, plus extra to serve

1 teaspoon vanilla extract

Streusel topping

1 cup (110g) chopped walnuts

1/2 cup (75g) plain flour

1/2 cup (110g) brown sugar

1 teaspoon ground cinnamon

2 tablespoon olive oil

Method

Yogurt streusel cake

1.Preheat oven to 180°C (160°C fan-forced). Grease and line base of a 24cm round springform pan.

2.In a medium bowl, combine the walnuts, flour, sugar, cinnamon and olive oil, to make streusel topping, and set aside.

3.Using an electric mixer, cream butter with caster sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

4.Sift flour, baking powder, bicarbonate of soda and a large pinch of salt into a bowl. Fold into butter mixture alternately with combined yogurt and vanilla extract, beginning and ending with flour mixture.

5.Pour into prepared pan and spread evenly. Sprinkle with streusel topping and bake for 1 hour and 10 minutes, until a skewer inserted comes out clean.

6.Cool for 10 minutes before removing from pan. Serve warm with yoghurt.

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Ingredients

Method

Yogurt streusel cake

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