So this weekend is the big X Factor final. As you know I work with Yeo Valley and I’ve really enjoyed their ads this year – their ‘boy band’, The Churned, has frankly been better than a lot of the actual acts!
If you missed it (or just love The Churned), the advert will be playing during the X Factor ad break this Saturday. And on Sunday, the winner of the Yeo Valley singalong competition is going to be announced (it better be me or there’ll be trouble) during the ad break too.
Anyhoo, aside from creating boy bands for the X Factor, Yeo Valley are actually quite good at making yogurt as well (who knew?). Their most recent creation, the rather lovely and very seasonal Spiced Apple, is utterly gorgeous. I used it to very good effect in this simple yoghurt cake. You don’t have to use a posh bundt tin like this, but I think you’ll agree it does look rather nice and Christmassy. It would also be rather lush with one of their other flavours – they’ve got a new pear and butterscotch one too. Mmmmmmm.
To make the cake, you’ll need:
125ml rapeseed oil
450g self raising flour
300g golden caster sugar
1 tsp cinnamon
250g Yeo Valley Spiced Apple yogurt
For the yogurt frosting:
4 tbsp Yeo Valley Spiced Apple yogurt
100g white chocolate
So to make the cake, just give the eggs a quick whisk. Add in the rapeseed oil and whisk again until combined. Then add in all the dry ingredients and finally stir in the yogurt.
If you’re using a bundt tin, make sure you give it a good spritz of cake release spray (Dr Oetker is very good) to make sure you can get it out afterwards. If you’re using a normal cake tin, just give the tin a quick rub with some oil.
Bake for around half an hour at gas 4/180 degrees.
To make the frosting, just melt the white chocolate in a heatproof bowl over a saucepan of barely simmering water, then just take it off the heat and mix in the yogurt. Pour all over the cake and stuff into face.