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Custard yoghurt cakes Recipes
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Makes
8
Servings
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Date/Time: 8/16/2013 3:09:59 AM
Name: rizna
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Recipe Name : Custard yoghurt cakes
Country : United States
Rating :
Category : Home > Desserts > Kid Desert
Chef : Kerrie Ray
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INGREDIENTS


150g butter
3/4 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 1/3 cups self-raising flour, sifted
1/3 cup custard powder, sifted
1 cup plain Greek-style yoghurt
1/3 cup shredded coconut, toasted (see note)
Icing
1 cup icing sugar mixture, sifted
20g butter, softened
1/2 orange, juiced
DIRECTION


Preheat oven to 180C. Lightly grease an 8-hole, 3/4-cup capacity mini loaf pan.

Using an electric mixer, beat butter, sugar and vanilla together in a small bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Transfer to a large bowl. Fold in flour and custard powder alternately with yoghurt. Stir until mixture is just smooth.

Pour cake mixture into loaf holes until three-quarters full. Smooth surface. Bake for 25 minutes or until light golden and a skewer inserted into the centre comes out clean. Remove from oven. Allow to cool in pan. Turn out onto a wire rack.

Make icing: Combine icing sugar, butter and 1 tablespoon juice in a small, heatproof bowl. Using a wooden spoon, stir until a thick paste forms. Stand bowl in a sink partially filled with warm water. Stir until icing is smooth, adding more juice if required. Drizzle warm icing over cakes. Sprinkle with toasted coconut. Allow to set.
NOTE:

To toast coconut, place shredded coconut on a tray and bake at 180C for 5 minutes or until light golden. Remove from oven. Set aside to cool.

Cakes can be made up to 2 days ahead. Store in an airtight container in a cool, dry place.
SOURCE:

http://www.taste.com.au/recipes/17651/custard+yoghurt+cakes