Redcurrant Yoghurt Loaf Cake

5 from 2 votes

Redcurrant Yoghurt Loaf Cake

A seasonal summery redcurrant loaf cake using fresh summer redcurrants, made with yogurt for a smooth creamy texture

Course Baking

Cuisine British

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 258kcal

Author Lucy Allen | BakingQueen74

Ingredients

90 g unsalted butter
120 g granulated sugar
2 large eggs
1 tsp vanilla bean paste I used Little Pod
150 g self-raising flour
90 g Greek yoghurt
60 g redcurrant compote*

UK Measurements - US Measurements

Instructions

Cream the butter together with the sugar until soft.
90 g unsalted butter, 120 g granulated sugar
Add the eggs and mix well.
2 large eggs
Add the vanilla bean paste and flour and fold in.
1 tsp vanilla bean paste, 150 g self-raising flour
Add the yoghurt and mix well.
90 g Greek yoghurt
Drop in the redcurrant compote and mix gently so it stays a little marbled.
60 g redcurrant compote*
Pour the cake mixture into a 2 lb loaf tin, I prepared mine with cake release spray as I had run out of baking paper.
Bake at 180℃ / 350℉ for approx. 30 minutes or until golden brown and the middle is cooked through (check using a cake tester or skewer).
Allow to cool slightly then remove gently from the loaf tin and leave to cool fully on a rack.
Enjoy.

Notes

* I made my own redcurrant compote with 215 g of redcurrants, 125 ml of water and 65 g granulated sugar. Bring to the boil in a pan then reduce the heat and simmer until it begins to thicken and jellify (about 20 mins). Cool down and use in the recipe below. You'll also have some left over to serve with Greek yoghurt and oats for a lovely breakfast!

Nutrition