I made this for Dot’s birthday, using Dorie Greenspan’s wonderful yoghurt cake recipe.
Instead of a loaf tin, the cake was baked in an 8″/20cm round cake tin at 160C (with fan) for 40 minutes. Once cool, it was split in half and sandwiched with a generous serve of Pete’s strawberry jam and some fresh cream, whipped with a little vanilla syrup.
This is such an easy, versatile recipe to have up your sleeve, particularly when you need a cake in a hurry!
Fig Jam and Lime Cordial 