Yoghurt cake with sangria-poached fruit from Delicious: Simply the Best: Celebrating 10 Delicious Years by Valli Little

  • cherries
  • figs
  • lemons
  • oranges
  • caster sugar
  • vanilla beans
  • vanilla extract
  • Greek yoghurt
  • pears
  • plain flour
  • red wine
  • frozen berries
  • blood plums

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on March 17, 2012

    Very happy with the result of this cake. Incredibly quick to put together - cake ingredients are simply mixed in a bowl in stages, then batter is ready for the oven. I rubbed the lemon and orange zest into a little of the sugar before mixing in to release the flavour. While the cake is baking, make the poached fruit (I made some changes) - I simmered the red wine and sugar (skipping the frozen berries at this stage). Eventually added in the peels, about 5 quartered plums and simmered. Then towards the end I added some leftover morello cherries and about half a jar worth of their juices, as well as some frozen berries. Serve the cake with poached fruits and a dollop of yoghurt.

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