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Yogurt & Poppy Seed Loaf Cake

A truly fabulous cake that you can enjoy – but with a little less guilt!
From Dr. Oetker, http://www.oetker.co.uk/ Serves 12.

175g plain flour
2 tsp Dr. Oetker Baking Powder
75g ground almonds
175g caster sugar
150ml natural yogurt
75ml corn oil
3 medium eggs
½ tsp Dr. Oetker Natural Lemon Extract
25g poppy seeds
75g Dr. Oetker Continental White Chocolate
150g berries (raspberries & blueberries work best)

1. Grease and base-line a 3lb loaf tin. Heat the oven to Mark 4/180°C. In a bowl, mix together the flour, baking powder, ground almonds and sugar.

2. In a jug, beat together the yogurt, corn oil, eggs and lemon extract. Make a well in the dry ingredients and pour in the egg mixture, whisk together until smooth, add the poppy seeds and stir to combine. Pour into the prepared tin and bake for 40 mins until risen and firm.

3. Leave to cool in tin for a few minutes, then transfer to a cooling rack to cool completely.

4. Melt the chocolate in a bowl over a simmering pan of water, decorate your cake with the berries and drizzle over the melted chocolate.

Cooks tip: use mini tins to make bite sized treats. You’ll need to reduce the cooking time to 20-25 mins.