Quick and easy traybake

Who doesn't like cake? This one is so quick you don't even need to get your electric whisk out and it adapts to whatever toppings you have to hand.

Ingredients:

350g plain flour
200g caster sugar
2 tsp baking powder
200g yoghurt - plain or flavoured
100g milk
120g oil eg. sunflower, but any flavourless oil will do
120g white chocolate roughly chopped into chunks
150g raspberries, fresh or frozen

Preheat oven to 180 (fan assisted).
Grease and line a 13"x 9" (32cm x 24cm) baking tray.


You will need two mixing bowls and a hand-held balloon whisk.

Put all of the dry ingredients - flour, sugar and baking powder - into one bowl.

Put the wet ingredients - yoghurt, milk, eggs and oil - into the other bowl.

Using the balloon whisk quickly mix the wet ingredients, just bringing them together.

Pour the wet ingredients into the dry ingredients and using the balloon whisk roughly mix them together. There is no need to over-mix, the idea is to ensure that all the flour is incorporated.

Chop the white chocolate into rough chunks and wash and dry the raspberries (if fresh).

 Decorate with the chocolate and raspberries.

Bake for 20 to 25 minutes in the oven. Leave to cool in the tray.

Once fully cooled, turn out, slice and enjoy! Cuts into 18 slices.

The recipe easily adapts to different quantities and flavours. I have used both lemon yoghurt and vanilla yoghurt with a dash of vanilla essence with the white chocolate and raspberries.

It is equally delicious with rhubarb or gooseberry yoghurt and topped with chopped plums and demerara sugar.

Halve the quantities for an 8" sandwich tin, or for 12 individual muffins.

This recipe is an adaptation of a yoghurt muffin recipe by Abel and Cole. Find the original here.