Ingredients
Scale
- 100 g melted butter
- 120 ml warm milk
- 150 g caster sugar
- 1 tsp Ossoro Creamy Buttercake flavour
- 100 g curd (yogurt)
- 200 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Prep the leavening: In a small bowl, whisk together the yogurt and baking soda. Set aside, this will foam up and lighten your cake.
- Combine the wet ingredients: In a larger bowl, whisk the melted butter and warm milk until smooth. Add the caster sugar and Creamy Buttercake flavour; stir until the sugar is mostly dissolved. Fold in the yogurt–soda mixture.
- Add the dry ingredients: Sift the flour and baking powder over the wet mixture. Gently fold with a spatula until just combined, avoid overmixing.
- Bake: Pour the batter into a parchment-lined 6″ cake tin. Bake in a preheated oven at 180 °C for 40–42 minutes, or until a toothpick inserted in the center comes out clean.
- Serve: Let the cake cool slightly before slicing. Enjoy warm on its own, or dress it up with ganache, ice-cream, or a dusting of powdered sugar.
- Prep Time: 15m
- Cook Time: 40m-42m
- Category: Cake / Dessert
- Cuisine: International
