ST201905

Serves4–6
2 largeeggs
200mlcastersugar
100gbutter,plusextraforbrushing
100mlwholemilk
1 tspvanillabeanpaste
300mlplainflour
1½tspbakingpowder
Flakedalmonds
Redberriessuchasstrawberries,
raspberriesandredcurrants
fortheyogurt
200gwhitechocolate
500mlGreekyogurt

1 Tomaketheyogurt, melt the white
chocolatein a bowl set over a pan
of barelysimmering water (make
surethebowldoesn’t touch the
water),stirringuntil smooth. Set aside
to coola little,then stir in the yogurt,
andchillfor1 hour.
2 Tomakethecake, preheat the oven
to 175C/Fan160C/Gas 4. Grease and
floura 450g/1lbloaf tin or grease and
linethetinwithbaking parchment.
3 Whisktheeggsand sugar until
whiteandfluffy.Melt the butter in a
panovera medium heat, add the milk
andvanillapaste,and set aside.

Poundcake trif le pots

A TRIUMPHOF TANGY

BERRIES,GRIDDLED

CAKEANDYOGURT

Served in jam

jars, these simple

puds are easily

transported to

any sunny spot

4 In a separate bowl, combine the

flour and baking powder. Add the

dried ingredients and cooled butter

mixture to the egg mixture and stir

until just combined.

5 Transfer to the prepared loaf tin,

scatter with flaked almonds and bake

for about 35 mins or until golden

brown. Cool in the tin on a wire rack.

6 Slice the cooled cake thickly –

one slice per person. Using a pastry

brush, lightly brush melted butter

onto both sides and grill for 2–3

mins on each side.

7 To assemble, cut the grilled cake

into squares and layer in jars or bowls

with the white chocolate yogurt and

berries. Serve immediately.

GATHERING