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Maple yoghurt pound cake

81maplecake

This replaces the pounds of butter and sugar in favour of oil and maple syrup, creating a springy texture and glistening, shellacked exterior. Thanks to Rosemary (adapted from http://food52.com/recipes/3658-maple-yogurt-pound-cake)

1/2 cup genuine maple syrup
3/4 cup yoghurt, preferably not nonfat
1/4 cup sugar
 3 eggs
 2-3 drops of vanilla essence if tolerated
1.5 cups plain flour
 2 teaspoons failsafe baking powder
 1/4 teaspoon salt
 1/2 cup failsafe oil eg canola

Preheat oven to 175°C (350°F). Generously butter loaf pan. Combine syrup, yogurt, eggs, sugar, vanilla, and lemon zest. Stir or whisk to combine. In a separate bowl, combine flour, baking powder, and salt. Add to wet ingredients and stir to incorporate. Add oil, and fold gradually until oil absorbs into the batter. Pour into prepared loaf pan. Bake until tester inserted into centre comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. Slices can be toasted too.

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