Because I'm always feeling responsible for the size of my husband's waist, I often try to substitute calorific element of a cake recipe with something lighter.
Using yogurt in a cake gives you an impression that it is healthy and consequently eat too much, so the trick probably isn't all that effective.
However, this recipe was very popular amongst my Japanese blog readers.
Butter 180g
Castor Sugar 180g
Eggs 3
Yogurt 200ml
Self Raising Flour 250g
Blueberries 200g
Mix butter and sugar for several minutes with electric mixer.
Add eggs and yogurt and continue to whisk.
Mix flour in then lastly add blueberries.
I baked this cake in a square silicon mould, but it can be baked in any old cake tins.
Bake in 180 degrees celsius oven.
Depending on the oven and the size of the mould, the baking time would vary.
Basically it needs to be golden on to and as long as the middle bit does not wobble when you shake the mould, it should be done.
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