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£2.65/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Line a small (450g) loaf tin with baking parchment, leaving it overhanging on all sides.
In a medium bowl, whisk together the sugars, oil, yogurt, vanilla, lemon zest and egg. Add the flour, salt, baking powder and bicarbonate of soda, then whisk until just incorporated.
Pour the batter into the lined tin and spread into an even layer. Bake for 45-50 minutes, or until risen and golden brown, and a skewer inserted in the centre comes out clean. Leave to cool completely in the tin before turning out.
Meanwhile, heat the blueberries, sugar and lemon juice for the sauce in a small saucepan over a low heat and stir gently to combine. Simmer for 4-5 minutes, stirring occasionally, until the blueberries start to break down and the mixture thickens slightly. Leave to cool for a few minutes. Serve the cake in thick slices with the warm sauce spooned over. It’s also good with leftover yogurt, if liked.
1 Cilbir
A delicious Turkish-inspired dish, consisting of poached eggs served over thick garlicky yogurt and topped with spiced butter. There’s a version with added spinach on waitrose.com.
2 Frozen yogurt bark
Spread Greek yogurt sweetened with a little honey onto a parchmentlined baking tray (aim for a thickness anywhere between 2-10mm), then sprinkle with your favourite fruits and/or nuts (dried berries and shelled pistachio kernels work well). Freeze until solid, then break into several pieces for a healthy and delicious snack.
3 Yogurt cream
For a creamy, delicious accompaniment to desserts such as warm, poached rhubarb, baked fruit or coffee granita, whip some double cream to soft peaks, then fold through a little leftover Greek yogurt. Add some ground cardamom and a little icing sugar to taste, if liked too.
Typical values per serving when made using specific products in recipe
Energy | 1,400kJ/ 335kcals |
---|---|
Fat | 18g |
Saturated Fat | 2.5g |
Carbohydrates | 39g |
Sugars | 26g |
Fibre | 0.9g |
Protein | 3.9g |
Salt | 0.8g |
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