FreezableAlmondsBakingBlueberriesCakeGreek yoghurt

Tim Spector’s easy peasy Greek yoghurt cake recipe

Name: Tim Spector’s easy peasy Greek yoghurt cake recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 500g pot Greek yoghurt; 400 g ground almonds; 150 g caster sugar; 1 tbsp baking powder; 3 tbsp poppy seeds; 2 lemons zested; 4 eggs; 300 g frozen blueberries or other berries; Honey

Probably the world’s simplest baking recipe — and super healthy

Prep: 10 min
Cook: 45 min
Serves: 4
Level: Easy

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From The Sunday Times; Good Mood Food by Tim Spector

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1.
Heat the oven to 180C fan/ gas 6 and line a 28cm square baking tin with baking parchment.
2.
Pour the Greek yoghurt into a large bowl. Wash and dry the pot, and fill twice with ground almonds. Add to the yoghurt. Half-fill it with caster sugar and add this to the bowl as well, along with the baking powder, poppy seeds, lemon zest and eggs. Mix well until the mixture is combined — make sure there are no lumps.
3.
Gently fold in the blueberries and transfer to the prepared baking tin. Spread out evenly and bake for 45 min.
45 minutes
4.
Allow to cool slightly before serving, drizzled with kefir and honey (if you like). The cake will keep for 3-4 days and can be frozen for a later date