Ingredients

The following ingredients have 4 Servings
  • 90 g unsalted butter
  • 120 g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla bean paste (I used Little Pod)
  • 150 g self-raising flour
  • 90 g Greek yoghurt
  • 60 g redcurrant compote*

Instruction

  • Cream the butter together with the sugar until soft.
  • Add the eggs and mix well.
  • Add the vanilla bean paste and flour and fold in.
  • Add the yoghurt and mix well.
  • Drop in the redcurrant compote and mix gently so it stays a little marbled.
  • Pour the cake mixture into a 2 lb loaf tin, I prepared mine with cake release spray as I had run out of baking paper.
  • Bake at 180 degrees for approx. 30 minutes or until golden brown and the middle is cooked through (check using a cake tester or skewer).
  • Allow to cool slightly then remove gently from the loaf tin and leave to cool fully on  a rack.
  • Enjoy.