Name: Vanilla layer cake with fresh fruit
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4 eggs; 250 ml sugar; 10 ml vanilla essence; 180 ml oil; 625 ml flour cake; 10 ml Baking powder; 2,5 ml salt; 250 ml milk; 250 ml plain full cream yoghurt; 60 ml castor sugar; 250 ml cream fresh, whipped; 4-6 nectarines, thinly sliced edible flowers (optional)

Recipe Disclaimer

Tap for method

Ingredients (12)

4	eggs
250 ml	sugar
10 ml	vanilla — essence
180 ml	oil
625 ml	flour — cake
10 ml	Baking powder
2,5 ml	salt
250 ml	milk

ICING

250 ml	plain full cream yoghurt
60 ml	castor sugar
250 ml	cream — fresh, whipped

TO FINISH

4-6 nectarines, thinly sliced edible flowers (optional)

Tap for ingredients

Method:

Preheat the oven to 180°C. Grease
a 25cm round springform cake tin with nonstick spray and line the bottom with
baking paper.

1. Whisk the eggs and sugar
together until light and fluffy. Add the vanilla essence and oil and beat until
well combined.

2. Sift the flour, baking powder
and salt together and gradually add to the egg mixture, alternating with the
milk.

3. Transfer to the prepared cake
tin and bake for 30-35 minutes or until done – a skewer inserted in the middle
should come out clean.

4. Cool in the tin for 10 minutes,
then transfer to a wire rack to cool completely. Halve horizontally.

5. ICING: Mix the yoghurt and sugar
well, then fold in the cream.

6. TO FINISH: Spread half the icing
on the bottom half of the cake and add a layer of nectarine slices.

7. Cover with the other half of
the cake then spoon the rest of the icing on top. Arrange the rest of the
nectarine slices on the cake and decorate with flowers (if using).