Recipes
A big thank you to Caroline Blakey from Lee House Guest House in Lynton who has provided some of these warming winter cake recipes and provided inspiration for the others. We hope you enjoy them!
Ingredients
- 1 x Stapleton Strawberry & Clotted Cream yogurt
- 1 x tub ground almonds
- 2 x tubs of sugar (granulated or caster)
- 2 x tubs of self-raising flour
- 1 x 200g carton of glace cherries
- ½ tsp baking powder
- 1 x tub sunflower oil
- 3 x large eggs
- ½–1 capful of almond essence
- 1-2 tbsp icing sugar for dusting (optional)
- margarine/butter for preparing the tin
Method
- Preheat oven to 180°C. Grease a regular round 20cm cake tin or a bundt cake tin. To
measure ingredients, pour straight from the packet into the empty yogurt pot. Ingredients
should be level with the top of the pot for each ‘tub’ measure.
- Cut cherries into quarters. Empty all the yogurt into a large bowl.
- Measure the ground almonds and pour onto the yogurt in the mixing bowl; repeat this
process with the sugar. Measure out one tub of self-raising flour (no need to sift) and pour
half the tub into the bowl. Drop in a few cherries, then alternate layers of flour and
cherries until the remaining one and a half tubs of flour and cherries have been added
to the bowl and the cherries are coated with flour. Add the remaining ingredients (up to
and including the almond essence) in the order listed above and stir thoroughly together.
- Spoon mixture evenly around the prepared tin and spread the top level. Bake at 180°C
for approximately 45–60 minutes (the shorter time for fan assisted ovens or if using the
ringcake tin), until well risen and golden brown (you may need to place baking paper over
the top of the cake to avoid it getting too brown!). Test for ‘doneness’ with a metal skewer.
- Leave cake in tin to cool on wire rack for 15 minutes. Carefully turn the cake out onto
the wire rack. Dust with icing sugar when cool if desired.
» Download printable version
Ingredients
- 1 x 150g pot of Stapleton Gooseberry yogurt
- 1 tub ground almonds
- 2 x tubs of dark muscovado sugar
- 2 x tubs of self raising flour
- ½ teaspoon Baking Powder
- 1 x tub of sunflower oil
- 3 x large eggs
Method
- Butter to grease a 20cm round cake tin or a bundt cake tin. Preheat oven to 180°C.
- To measure ingredients, pour straight from the packet into the empty yogurt pot.
Ingredients should be uniformly level with the top of the pot for each ‘tub’ measure.
- Empty the yogurt into a large bowl; use a flexible spatula to ensure you get every last
drop of yogurt out of the pot.
- Using the empty yogurt pot as a measure, add ground almonds, sugar, self
raising flour and sunflower oil to the bowl. Break the eggs over the ingredients, add the
Baking Powder then stir ingredients together with a wooden spoon until thoroughly
combined.
- Spoon mixture evenly around the prepared tin and spread the top level. Bake at
180°C for approximately 45–60 minutes (the shorter time for fan assisted ovens and/or
if using the ring cake tin), until well risen and golden brown (if using a round cake tin, you
may need to place baking paper over the top of the cake to avoid it getting too brown!).
Test for ‘doneness’ with a metal skewer.
- After 15 minutes or so turn the cake out to cool on a wire rack.
- Delicious served with natural yogurt.
» Download printable version
Ingredients
- 200g flour
- 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 3 large bananas (mashed)
- 150g unrefined cane sugar
- 100g Stapleton Prune & Date yogurt
- 1 egg
- 75g melted butter
Method
- Preheat oven to 180 C/Gas 4. Place 12 paper baking cases in a muffin tin.
- Sieve flour, baking powder, bicarbonate of soda and salt in a large bowl.
- Combine mashed bananas, yogurt, egg, sugar and melted butter in a large bowl.
- Fold in flour mixture and mix until smooth.
- Divide the mixture into muffin cases and bake in oven for 25 – 30 mins, or until muffins spring back when lightly tapped.
» Download printable version
These tasty cakes are easy to make with children as you won’t even need a set of
scales; simply use the yogurt pot as your measuring tub. You will also need fairy cake cases and a 12 cup cake tray. Preheat your oven to 180°C.
Ingredients
- 1 x 150g pot of Stapleton Farm Nectarine & Passion Fruit yogurt
- 1/2 tub ground almonds
- 1/2 tub of dessicated coconut
- 2 x tubs of caster sugar
- 2 x tubs of self raising flour
- ½ teaspoon baking powder
- 1 x tub of sunflower oil
- 3 x large eggs
Method
- To measure ingredients, pour straight from the packet into the empty yogurt pot.
Ingredients should be uniformly level with the top of the pot for each ‘tub’ measure.
- Empty the yogurt into a large bowl; use a flexible spatula to ensure you get every last
drop of yogurt out of the pot.
- Using the empty yogurt pot as a measure, add ground almonds, coconut, sugar, self
raising flour and sunflower oil to the bowl. Break the eggs over the ingredients, add the
baking powder then stir ingredients together with a wooden spoon until thoroughly
combined.
- Spoon mixture into the cake cases (until about half full). There may be enough mixture
to bake another half batch afterwards.
- Bake at 180°C for approximately 15-20 minutes until well risen and golden brown.
- Place cakes on a wire rack to cool.
» Download printable version
