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Clover Classic rustic honey and yoghurt cake


Clover Classic rustic honey and yoghurt cake

Clover Classic rustic honey and yoghurt cake

Recipe by Carla Kleinsmit

For the cake:
½ cup butter
1 cup honey
3 free range large eggs
½ t vanilla extract
1 cup clover classic
1 ½ cup cake flour
2t baking powder
1/2t salt

For the icing:
1 cup butter, softened
250g cream cheese
2t vanilla extract
3 cups icing sugar
½ cup honey

Preheat the oven to 180˚C.
Use a 20cm cake tin, spray it with non-stick cooking spray and line with baking paper.

In a bowl, beat butter and honey until well combined. Add the eggs one by one, beating after each. Add the vanilla and clover classic to the butter mixture and beat well.
In another bowl, sift together the cake flour, baking powder, and salt. Combine the wet and dry ingredients. Place the batter into the prepared baking tin.
Bake the cake for 30 – 35min or until a cake tester inserted in the middle of the cake comes out clean. Cool it down in the tin for 10 min, then transfer to a wire rack to cool down completely.

While the cake is cooling down, prepare the cream cheese frosting.
In a mixing bowl beat butter and cream cheese until smooth and combined. Add the vanilla and icing sugar – beat on low for 1 min. Add the honey and beat until light and fluffy.

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