Alpine Ethos Yogurt Cake

Alpine Ethos Yogurt Cake

The beauty of this all-in-one cake is the yogurt pot is used to measure the other ingredients- no weighing scales required!
With thanks to Andy, who runs an amazing ski chalet in Meribel, France.


1 pot of Killowen Farm natural yogurt
1 pot of oil (any light oil, e.g. sunflower or vegetable)
2 eggs
2 pots of caster sugar
3 pots of self raising flour


  1. Mix all the ingredients together.
  2. Pour into a greased, lined 10 inch/ 25 cm baking tin.
  3. Bake for approx 25 minutes at 180 degrees, or until a skewer in the middle of the cake comes out clean.


Lemon drizzle cake – add the zest of two lemons to the mix. When the cake is out of the oven mix the juice of the lemons and enough icing sugar to make a runny icing and then drizzle over the top of the cake.
Coffee cake – mix a teaspoon of instant coffee with 2 of water, mix into a paste then add to mix.
Chocolate cake – substitute half a pot of flour for half a pot of cocoa powder.
Vanilla cake – add half a teaspoon of vanilla essence to the mix.
Carrot cake – substitute half a pot of sugar for half a pot of brown sugar, a handful of sultanas and a large grated carrot.