Our Toffee yogurt is our most popular. It has a thick, luscious texture that is perfect for enjoying on its own or as a perfect cooking ingredient. Our delicious Toffee and Chocolate Crumb cake is a great addition to any afternoon tea or a perfect mid-morning snack.
Ingredients
Cake
- 210g plain flour
- 125g Llaeth y Llan toffee yogurt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 150 g caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 110ml rapeseed oil
Chocolate Crumb Topping
- 50g caster sugar
- 2 teaspoons coco powder
- 1 tablespoon melted butter.
Sugar drizzle
- 50 g icing sugar
- 1-2 tablespoons milk
Instructions
- Preheat oven to 180c (160c for fan oven). Grease and line an 8” cake tin with baking parchment.
- In a large mixing bowl add the dry ingredients , flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl add the eggs, vanilla, rapeseed oil and Llaeth y Llan toffee yogurt. Whisk gently to break up the egg yolks.
- Add the wet ingredients to the dry ingredients and gently mix with a wooden spoon until combined – be careful not to over mix. Spoon the batter into the prepared tin.
- To make the chocolate crumb topping, combine coco powder, sugar, and butter. Mix together until lumpy and wet. Sprinkle over the cake batter.
- Bake the cake for approximately 30-35 minutes. Insert skewer into the middle and check it comes out clean. Transfer the cake to wire rack to cool.
- To make the glaze, mix-together icing sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze over the cooled cake. Serve with an extra drizzle of toffee yogurt.
Share the love…
