125 g (4 oz) butter
1 cup caster sugar
3 eggs, separated
1 3/4 cups self-raising flour
1/4 teaspoon bicarbonate of soda
pinch of salt
3/4 cup cherry flavoured yoghurt
icing sugar for sprinkling
glace cherries to decorate
1 cup caster sugar
3 eggs, separated
1 3/4 cups self-raising flour
1/4 teaspoon bicarbonate of soda
pinch of salt
3/4 cup cherry flavoured yoghurt
icing sugar for sprinkling
glace cherries to decorate
method
1. Beat butter and sugar until light and fluffy. Add egg yolks and beat well.
2. Sift dry ingredients and fold in alternately with yoghurt.
3. Beat egg whites until stiff and fold into batter using a metal spoon to avoid overmixing.
4. Turn into a greased and floured baba mould or 20 cm (8 inch) deep cake tin and bake in a moderate oven 180-190°C (350-375°F) for 1 hour until cake shrinks from sides of tin.
5. Turn out onto a wire rack and cool.
6. Sprinkle with sifted icing sugar and decorate with glace cherries.
7. Note: Use any flavoured yoghurt instead of the cherry yoghurt to vary the flavour.
If plain yoghurt is preferred, add the grated rind of 1 lemon when creaming the butter and sugar.
2. Sift dry ingredients and fold in alternately with yoghurt.
3. Beat egg whites until stiff and fold into batter using a metal spoon to avoid overmixing.
4. Turn into a greased and floured baba mould or 20 cm (8 inch) deep cake tin and bake in a moderate oven 180-190°C (350-375°F) for 1 hour until cake shrinks from sides of tin.
5. Turn out onto a wire rack and cool.
6. Sprinkle with sifted icing sugar and decorate with glace cherries.
7. Note: Use any flavoured yoghurt instead of the cherry yoghurt to vary the flavour.
If plain yoghurt is preferred, add the grated rind of 1 lemon when creaming the butter and sugar.
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