IMPORTANT CUSTOMER NOTICE / NEGES BWYSIG I'N CWSMERIAID

At Llaeth y Llan, the quality and integrity of our products are our top priorities. We want to reassure our customers that our products are not affected by concerns surrounding the use of Bovaer in dairy farming.

We can confirm that Llaeth y Llan does not source any milk from Arla farms involved in the Bovaer trial. Furthermore, thorough investigations have verified that no milk from these trials has been supplied to our production processes through milk swaps or any other means.

Our commitment remains to delivering high-quality, natural dairy products you can trust. We thank you for your continued support and loyalty.

Yn Llaeth y Llan, ansawdd ein cynnyrch yw ein prif flaenoriaeth. Rydym am sicrhau ein cwsmeriaid nad yw ein cynnyrch yn cael ei effeithio gan bryderon ynghylch â’r defnydd o Bovaer mewn ffermio llaeth.

Gallwn gadarnhau nad yw Llaeth y Llan yn derbyn unrhyw laeth o ffermydd Arla sy’n rhan o arbrawf Bovaer. Mae ymchwiliadau trylwyr wedi cadarnhau nad oes unrhyw laeth o’r treialon hyn wedi’i gyflenwi i’n prosesau cynhyrchu trwy gyfnewid llaeth neu unrhyw fodd arall.

Ein hymrwymiad o hyd yw darparu cynnyrch llaeth naturiol o ansawdd uchel y gallwch ymddiried ynddo. Diolchwn i chi am eich cefnogaeth barhaus.

Coconut & Raspberry Yogurt Cake

We’re excited to team up with Great British Bake Off star, Michelle Evans-Fecci! Michelle is a passionate food and baking enthusiast who loves creating recipes with seasonal produce. She featured as a contestant on series ten of The Great British Bake Off and was star baker of cake week.

Michelle has shared her recipe for a scrumptious cake using Llaeth Y Llan yogurt. Get inspired and start baking!

Ingredients

  • Loaf cake
  • 3 large eggs
  • 100ml vegetable oil 200ml coconut yoghurt (room temp)
  • 225g caster sugar
  • 200g plain flour
  • 1tsp baking powder
  • 20g desiccated coconut
  • 1tsp vanilla
  • 150g raspberries, tossed in 1tbsp flour
  • Sprinkling of desiccated coconut for top

To decorate

  • 50g toasted desiccated coconut
  • Handful of fresh raspberries
  • Edible flowers Zest 1 lime

Yogurt glaze

  • 125g raspberry yoghurt
  • 4tbsp icing sugar

Instructions

  1. Grease and line a 2lb loaf tin and preheat oven to 160 fan.
  2. Whisk all the wet ingredients together, add yoghurt then all the remaining dry ingredients and gently mix. Don’t overmix or the cake will become dense.
  3. Toss the raspberries in the flour and add 3/4 of them to the cake mix. Pour mixture into tin and add the remaining raspberries to the top and scatter with coconut. Bake for 50-60 minutes until golden and skewer comes out clean when poked in the centre.
  4. For the glaze, whisk the yogurt and icing sugar together. Spread a thin layer on each side of the cake and dip the cake into the toasted desiccated coconut.
  5. Spoon or pipe the remaining glaze over the top of the cake and decorate with raspberries, edible flowers and lime zest. Slice and enjoy!

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