You may also like
Categories:
flour ground almonds baking powder eggs natural yogurt butter caster sugar cocoa powder semi-skimmed milk icing sugar egg lemon juiced red food colouring sugar sprinkles
Viewed: 6 - Published at: 7 months agoIngredients
- 1 5/8 cups plain flour
- 15/16 cup ground almonds
- 2 teaspoons baking powder
- 2 eggs
- 4 3/8 ounces natural yogurt full-fat
- 9/16 cup butter
- 7/8 cup caster sugar
- 1 tablespoon cocoa powder
- 1 tablespoon semi-skimmed milk
- 2 1/16 cups icing sugar plus extra for dusting
- 1 egg white
- 1/2 lemon juiced
- red food colouring Green, yellow and
- sugar
- sprinkles
Method
- Preheat the oven to 325°F.
- Grease a 6-hole mini loaf pan and sprinkle with flour. In a bowl, mix the flour, almonds, baking powder and a pinch of salt. In a separate bowl, beat the eggs and yogurt. In a third bowl, beat the butter and sugar for 2 mins, until creamy. Beat the egg mixture and the butter mixture alternately into the flour mixture.
- Spoon half the batter into 3 holes of the pan. Stir the cocoa powder and milk into the remaining batter and spoon into the remaining 3 holes. Bake for 35 mins, or until a toothpick inserted in the center of a loaf comes out clean. Allow to cool in the pan for 15 mins, then turn out on to a wire rack and allow to cool completely.
- Mix the powdered sugar, egg white and lemon juice until smooth. Divide equally into 4 bowls and color 1 bowl green, 1 yellow and 1 pink. Leave the final bowl white. Spoon into 4 piping bags fitted with small, plain nozzles and decorate the cakes to look like wrapped gifts. Sprinkle with candy hearts and sprinkles and allow to dry. Dust with icing sugar.
