I am back to the basic cake recipe. With a fresh touch.This time using a small glass as measure, to make it easier.
It tastes even better the next day… breakfast sorted tomorrow!
- 1 Vanilla Yoghurt (the small ones, 125gr.).
- 1 Small glass of White Sugar.
- 1 Small glass of Sunflower Oil.
- 3 Small glass measures plain Flour.
- 3 Eggs.
- Zest from 1 Lemon.
- 2 Tea spoons Baking Powder.
- Half small glass measure fresh Raspberries.
- Half Banana.
- A pinch of salt.
Mix the flour, baking powder and salt.
In a tall glass, put the Raspberries, the Banana and a white sugar tea spoon. Mix with a blender until smooth. Reserve.
Put in a bowl the eggs and sugar. Whisk with the hand mixer for a couple of minutes, until it catches some volume and become pale yellow. Add the sunflower oil and mix. Add the yoghurt and lemon zest. Keep mixing for 30 seconds.
Pre heat the oven at 175 degrees.
Now, slowly add the flour, baking powder and salt. Mix with the hand mixer until smooth.
Put the mix in a loaf tin cake previously spread with some butter and sprinkled with flour. Add on top the Raspberry/Banana sauce. With a stick spread the sauce side to side. Sprinkle some white sugar.
Bake for around 35 minutes. Let it cool down on a rack.
Put the coffee maker on, cut and a slice and begin the week in a good mood.