Details page sections
- Ingredients
- Method
Ingredients
- 30g butter, softened
- ½ Cup Chelsea Raw Sugar
- 1 egg
- ¾ Cup low fat unsweetened yoghurt
- juice and rind of 1 lemon
- 1 Cup self-raising flour
- ¾ Cup frozen blueberries
Reviews
7
What did you think of this recipe?
Sally
Definitely a problem with this recipe, I think it should be 2 cups sr flour but don't try it!! Didn't rise at all!!!
1
Jade
Made with 30g butter, softened cup white sugar1 egg160g Greek yoghurtjuice and rind of 1 lemon1 Cup gluten free flour2tsp baking powder125g frozen blueberriesCooked through, didn't really rise though. Pretty flavourless despite lemon. Quite a fluffy inside, might benefit from being denser and a loaf
2
jenny
such a great cake and so so easy - never fails
5
Tuiireland
Baked in an 18cm round tin. Substituted brown sugar for low cal sugar. Didn't rise much and doughy in the centre. No indication as to what size tin it should be baked in. Looking maybe I should have used a bundit pan? Please update recipe to show.
4
Grace Andrews
Agreed. This cake was terrible. I tried to make it for a birthday and it turned out flat like a pancake. Definitely not using this recipe again.
1
val knight
made this cake twice now and both times its been an epic fail. must be something missing in the recipe.
1
Maria
Cake came out flat and not at all like the picture provided.
1
Method
Preheat oven to 180°C. Prepare cake tin by lining with baking paper.
Whisk together butter and Chelsea Raw Sugar. Then whisk in the egg, yoghurt, lemon juice & rind, whisking after adding each ingredient.
Fold in self-raising flour. Fold in blueberries.
Transfer to cake tin and bake in the centre of the oven for 40 minutes or until a skewer comes out clean.
Reviews
7
What did you think of this recipe?
Sally
Definitely a problem with this recipe, I think it should be 2 cups sr flour but don't try it!! Didn't rise at all!!!
1
Jade
Made with 30g butter, softened cup white sugar1 egg160g Greek yoghurtjuice and rind of 1 lemon1 Cup gluten free flour2tsp baking powder125g frozen blueberriesCooked through, didn't really rise though. Pretty flavourless despite lemon. Quite a fluffy inside, might benefit from being denser and a loaf
2
jenny
such a great cake and so so easy - never fails
5
Tuiireland
Baked in an 18cm round tin. Substituted brown sugar for low cal sugar. Didn't rise much and doughy in the centre. No indication as to what size tin it should be baked in. Looking maybe I should have used a bundit pan? Please update recipe to show.
4
Grace Andrews
Agreed. This cake was terrible. I tried to make it for a birthday and it turned out flat like a pancake. Definitely not using this recipe again.
1
val knight
made this cake twice now and both times its been an epic fail. must be something missing in the recipe.
1
Maria
Cake came out flat and not at all like the picture provided.
1
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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