Yoghurt Cake

Serves 8-10
Time 30 minutes


2 eggs
3 tbsp maple syrup
½ tsp vanilla extract, pure
2 cups self-raising flour
1 tsp baking powder
150g butter, melted
¼ cup sugar
¼ cup Greek yogurt
1 punnet blueberries 

 To serve
Icing sugar, dusted
Ice cream


Preheat oven 170°C.
In a large bowl whisk eggs with maple syrup and vanilla extract. Add Greek yoghurt, flour, baking powder, caster sugar and melted butter. Use a spatula to stir through until everything is combined. Fold through blueberries.
Pour batter into a lined cake tin and bake for an hour or until cooked through.
Dust with icing sugar and serve with ice cream.