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Double Cream Yoghurt Picnic Cake

Double Cream Yoghurt Picnic Cake
Double Cream Yoghurt Picnic Cake

200g butter, room temperature
1 cup caster sugar
1t vanilla extract
3 free range eggs
225g cake flour
2t baking powder
1t ground cinnamon
1 cup double cream yoghurt
300g mixed berries
6T icing sugar
4T milk
Preheat an oven to 180C. Using an electric mixer combine the butter and sugar together by creaming it until light and fluffy.  
Add the vanilla and eggs and combine into the mixture.
Add the flour, baking powder, cinnamon and mix through. Add the yoghurt and mix through. Add the grapes and fold through the batter. Add the batter to a greased baking tin before placing in the oven to bake for 30 minutes. Remove from the oven to cool slightly before removing from the tin.
Combine the icing sugar and milk together before drizzling over the cake. Allow the icing to set slightly before cutting into squares and packing for the picnic as a sweet treat. 

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