I did, however, have a great big tub of full fat Total yogurt, which husband had accidentally bought in a fit of supermarket overenthusiasm.
So I thought to myself "Yogurt - that's quite like butter, right?" and proceeded with the following cakesperiment (you'll have to forgive the dreadful food styling and photography - you'd think I'd be getting better at it by now, wouldn't you?)
Jennie's Experimental (but successful) Raspberry Yogurt Loaf Cake
You will need:
- 3 large eggs
- 7oz caster sugar (plus extra for topping)
- 7oz SR flour
- 7oz full fat yogurt
- Raspberries (mine were frozen)
- Orange zest (optional)
- Pinch of salt
And here's what you do:
- Pre heat oven to 180 (or reasonable baking temperature)
- Break eggs into bowl and whisk until fluffy
- Add sugar and whisk into eggs
- Chuck in flour, salt, yogurt and zest and fold into mix (but don't mix too hard)
- Put into loaf tin (or similar) and poke raspberries into top (I usually do this with fruit in cakes, rather than mixing into mixture as it seems to stop them sinking too far and stops the whole mixture going pink)
- Sprinkle the top with a reasonable layer of sugar
- Stick into the oven and bake for about half an hour (or till cooked)
- When cool (but sill warm), turn out of tin and stuff slices into mouth, preferably garnished with further yummy yogurt and a glass of amontillado :)
I was really pleased with the way this turned out - quite muffiny and definitely tasty.
I'm going to put in more raspberries next time (blueberries would also be nice - I love baked blueberries) and maybe a bit of juice as well as the zest.
No butter = Not a disaster at all :-)