Yogurt Pot Cakes
Prep Time:20 mins, Cook Time: 20 mins, Total Time: 40 mins
March 30, 2015
Welcome to the Easter hols peeps, and the probably predictable onset of wet and wild weather. If you’re going to be stuck inside with the kids then there’s no better opportunity than to indulge in a spot of holiday baking. These little yogurt pot cakes are about as simple as cake can be to make for even the littlest of little chefs. No need for scales as all ingredients are measured by the handy employment of a small yogurt pot, nor any fancy equipment for that matter either. No careful mixing, whisking or folding, just dolloping, mashing, stirring and spooning. It’s a very forgiving recipe!. The three experimental batches made by The Monsters are testament to that.
Please be warned that Yogurt Pot Cakes are not exactly GBBO material but they are a great fun bake for little children. And a perfect introduction to baking, a rare recipe that can truly be made proudly and entirely on their little selves. With very little additional sugar being naturally sweetened by banana and sultanas and using part wholemeal flour and oats too they’re a pretty healthy bake too. Perfect to pop in a lunchbox or take on a picnic.
Our theme for this month’s Family Foodies, which I co-host with Vanesther from Bangers & Mash, so happens to be Let’s Get Baking, so I’m making a very last second March entry!
Wholemeal Flour, Bananas, Yogurt, Sultanas, Oats
Great For:
Learning to Bake, Small Children, Toddlers, Healthier Baking, Breakfast, Treats, After-School Snacks, Picnics, Packed Lunches
Notes:
Makes 12 – 14 small cakes
Special Equipment:
A 100g yogurt pot, 1 fairy cake tin lined with cake cases
Yogurt Pot Cakes
Ingredients Prep Time:20 mins, Cook Time: 20 mins, Total Time: 40 mins
1 small pot of plain or fruit yogurt (about 100g, but a little less or more is fine!)
2 medium eggs, free range
soft brown sugar
wholemeal self raising flour
plain self raising flour
sultanas
oats
sunflower oil
2 overripe bananas
1) Preheat your oven to 180ºc / 160ºc fan / gas mark 4.
2) Line a fairy cake tin with cake cases.
3) Tip and scrape out the yogurt from your yogurt pot into a large mixing bowl. Wash and dry the pot.
4) Crack the eggs into the mixing bowl and lightly whisk into the yogurt with a fork or whisk.
5) Now use the yogurt pot to measure out the following, and dollop into the mixing bowl with the yogurt:
1 pot soft brown sugar
1 pot wholemeal self raising flour
2 pots plain self raising flour
1 pot sultanas
1/2 pot oats
1 pot sunflower oil
6) Mix all the ingredients together.
7) Peel and mash the bananas with a fork onto a plate. Scrape into the cake mix and give everything a good stir around.
8) Using a a dessertspoon, spoon the mixture into the cake cases.
9) Getting a grown up to help place the tin in the hot oven and bake the cakes for 20 minutes until well risen and golden brown on the tops.
Love those two mini masterchefs you have there, they look like total pros 🙂
Janie x
I have heard of these before and love the idea, but it’s great to see the wee folks making them! FAB recipe Lou!
Fab pictures Lou and such brilliant idea – good to see two chefs in the kitchen 🙂