www.odlums.ie /recipes/teapot-and-teacup-lemon-yoghurt-cake/

What you need:

  • 3 cups Odlums Cream Plain Flour
  • 4 tsp Odlums Baking Powder
  • 1 tsp Salt
  • 2 cups Natural Yoghurt
  • 2 cups Sugar
  • 6 large Eggs
  • Zest of 4 lemons
  • 1 tsp Goodall's Vanilla Extract
  • 1 cup Vegetable Oil
BUTTER ICING
  • 312g Butter
  • 425g Icing Sugar
  • 62ml Milk
  • 1 tbsp Goodall's Vanilla Essence
BASE FRUIT CAKE
  • 225g Odlums Cream Plain Flour
  • 1/4tsp Salt
  • 1/2tsp Goodall's Mixed Spice
  • 1/2tsp Goodall's Cinnamon
  • 200g Butter
  • 200g Shamrock Dark Muscovado Sugar
  • 2tbsp Black Treacle
  • 1tbsp Fruitfield Marmalade
  • 1/4tsp Goodall's Vanilla Essence
  • 4 Eggs(lightly beaten)
  • 800g Shamrock Mixed Fruits
  • 100g Shamrock Mixed Peel
  • 150g Shamrock Cherries (halved)
  • 100g Shamrock Blanched Almonds (chopped)
  • Brandy
  • Marzipan
  • Apricot jam

How to:

  • Preheat oven to 160. Grease two sphere cake pans.
  • Sift together flour , baking powder and salt in a bowl. In another bowl whisk together the yoghurt , sugar , eggs , lemon zest and vanilla then slowly mix in the flour mixture. Once mixed fold in the vegetable oil. Pour into cake tins and bake till golden and cooked through.
  • To construct the teapot I had made a handle , lid and spout with fondant icing with a small amount of Tylo powder in it to make it set hard the night before I inserted toothpicks to the handle and spout as this would secure it to my cake when putting it together I also did the same for the handle of my teacup. I filled and covered the sphere cakes with butter icing and left to set in the fridge for a few hours. I then covered the now sphere cake with rolled out fondant then I was able to attach the handle lid and spout and decorate the teapot to my liking :-). I rolled out some purple fondant and loosely covered this over the fruit cake to give the effect of a tablecloth.
Base
  • Preheat oven to 150C and grease an 8inch round cake tin and line the bottom and sides.
  • Sieve the flour , salt , mixed spice and cinnamon in a bowl. Cream the butter and sugar then mix in the treacle , marmalade and vanilla essence until light and fluffy. Add the eggs a little at a time adding a TBSP flour with the last bit. Fold in the remaining flour mixture and then mix in the fruit , mixed peel , glac̩ cherries and almonds. Pour mixture into prepared tin and make a slight hollow in the centre. Bake for 3 hours or until skewer comes out clean. Turn out onto wire rack once cooled then skewer holes in the cake several times and spoon over about 4 tbsp brandy. Then cover with marzipan and leave to set overnight. When I was ready to decorate I heated the apricot jam and painted this over the marzipan to help the fondant stick.

Teapot and Teacup – Lemon Yoghurt Cake

Category

Cakes

Cook Time

3 hours

What you need:

  • 3 cups Odlums Cream Plain Flour
  • 4 tsp Odlums Baking Powder
  • 1 tsp Salt
  • 2 cups Natural Yoghurt
  • 2 cups Sugar
  • 6 large Eggs
  • Zest of 4 lemons
  • 1 tsp Goodall's Vanilla Extract
  • 1 cup Vegetable Oil
BUTTER ICING
  • 312g Butter
  • 425g Icing Sugar
  • 62ml Milk
  • 1 tbsp Goodall's Vanilla Essence
BASE FRUIT CAKE
  • 225g Odlums Cream Plain Flour
  • 1/4tsp Salt
  • 1/2tsp Goodall's Mixed Spice
  • 1/2tsp Goodall's Cinnamon
  • 200g Butter
  • 200g Shamrock Dark Muscovado Sugar
  • 2tbsp Black Treacle
  • 1tbsp Fruitfield Marmalade
  • 1/4tsp Goodall's Vanilla Essence
  • 4 Eggs(lightly beaten)
  • 800g Shamrock Mixed Fruits
  • 100g Shamrock Mixed Peel
  • 150g Shamrock Cherries (halved)
  • 100g Shamrock Blanched Almonds (chopped)
  • Brandy
  • Marzipan
  • Apricot jam

How to:

  • Preheat oven to 160. Grease two sphere cake pans.
  • Sift together flour , baking powder and salt in a bowl. In another bowl whisk together the yoghurt , sugar , eggs , lemon zest and vanilla then slowly mix in the flour mixture. Once mixed fold in the vegetable oil. Pour into cake tins and bake till golden and cooked through.
  • To construct the teapot I had made a handle , lid and spout with fondant icing with a small amount of Tylo powder in it to make it set hard the night before I inserted toothpicks to the handle and spout as this would secure it to my cake when putting it together I also did the same for the handle of my teacup. I filled and covered the sphere cakes with butter icing and left to set in the fridge for a few hours. I then covered the now sphere cake with rolled out fondant then I was able to attach the handle lid and spout and decorate the teapot to my liking :-). I rolled out some purple fondant and loosely covered this over the fruit cake to give the effect of a tablecloth.
Base
  • Preheat oven to 150C and grease an 8inch round cake tin and line the bottom and sides.
  • Sieve the flour , salt , mixed spice and cinnamon in a bowl. Cream the butter and sugar then mix in the treacle , marmalade and vanilla essence until light and fluffy. Add the eggs a little at a time adding a TBSP flour with the last bit. Fold in the remaining flour mixture and then mix in the fruit , mixed peel , glac̩ cherries and almonds. Pour mixture into prepared tin and make a slight hollow in the centre. Bake for 3 hours or until skewer comes out clean. Turn out onto wire rack once cooled then skewer holes in the cake several times and spoon over about 4 tbsp brandy. Then cover with marzipan and leave to set overnight. When I was ready to decorate I heated the apricot jam and painted this over the marzipan to help the fondant stick.
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