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- 11 Oct 2012
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OK, so yoghurt recipe number 2.
Ingredients
4 medium eggs
135g sugar (I used demerara)
100ml Sunflower oil
500g plain yoghurt (mine was homemade, but set like Greek yoghurt)
3 tsp vanilla extract
200g fine polenta
10g baking powder
40g self-raising flour
Method
Ingredients
4 medium eggs
135g sugar (I used demerara)
100ml Sunflower oil
500g plain yoghurt (mine was homemade, but set like Greek yoghurt)
3 tsp vanilla extract
200g fine polenta
10g baking powder
40g self-raising flour
Method
- Preheat the oven to 180C (160C if fan assist), line and grease 2 larger loaf tins (or 20-23cm by 20-23cm square tin)
- Whisk the eggs with the sugar until they more than double in volume and are "frothy".
- Add the oil whilst whisking.
- Add the plain yoghurt and vanilla essence, and whisk in briefly.
- Add the polenta, baking powder, and self-raising flour, and whisk in briefly again.
- Let the mixture stand for 10-15 minutes before pouring into the loaf tins and sprinkling 2 tsp of sugar over the top of each.
- Bake for 35-40 minutes until the top is golden brown, and a toothpick comes out clean
- Allow to cool before removing from the loaf tins.
