This is wonderful with custard…. and co-incidently… Rhubarb is in season 😀 I made this on a much larger scale this time, usually there would only be a fraction of the ingredients… as is evident by the large number of eggs.
- 225g Sugar
- 2 – 4 eggs
- 240ml Vegetable oil
- 1 teaspoon Vanilla extract
- 2 tablespoons Plain yoghurt
- zest Orange or lemon
- 240g Self-raising flour
- 1 teaspoon Baking powder
- 500g Stewed, seasonal fruit (rhubarb, apples or pears)
- Pre-heat the oven to about Gas Mark 4, bake the rhubarb in the oven for 15 minute once the oven is hot and begin to make the batter
- Beat the sugar and eggs together for at least five minutes, until pale and thick. Slowly pour in the oil and beat again. Add vanilla and two tablespoons of plain yoghurt and mix in well. Grate in the zest of one lemon or orange.
- Sift the flour and baking powder into the mixture and carefully mix (with a metal spoon, not mixer) until it is all combined.
- Line a baking tin or tray (approx 30 x 23 x 4cm) with baking paper and pour in the cake batter.
- Dot the baked or stewed fruit around the cake batter, pushing it down a little with your fingers, but making sure some of the fruit is still visible. Bake in the oven for 45 minutes, or until a tooth pick or cake tester comes out clean. Dust with icing sugar and cut into squares. Serve warm, or cool.
Keeps well in a tin for up to five days… if it lasts that long.