With the perfect mix of sweet and savory ingredients, you have to try this yoghurt and poppyseed loaf cake! It takes just 50 minutes to bake, perfect for a lazy Sunday afternoon.



175g plain flour

2tsp baking powder

75g ground almonds

175g caster sugar

150ml natural yoghurt

75ml corn oil

3 medium eggs

1/2 tsp Dr. Oetker Natural Lemon Extract

25g poppy seeds

75g Dr. Oetker Continental White Chocolate

150g berries (raspberries & blueberries work best)


Serves: 8-10

Prep time: 10 mins

Cooking time: 40 mins



1. Grease and base-line a 3lb loaf tin. Heat the oven to 180°C/Gas 4. In a bowl, mix together the flour, baking powder, ground almonds and sugar.

2. In a jug, beat together the yogurt, corn oil, eggs and lemon extract. Make a well in the dry ingredients and pour in the egg mixture, whisk together until smooth, add the poppy seeds and stir to combine. Pour into the prepared tin and bake for 40 mins until risen and firm.

3. Leave to cool in tin for a few minutes, then transfer to a cooling rack to cool completely.

4. Melt the chocolate in a bowl over a simmering pan of water, decorate your cake with the berries and drizzle over the melted chocolate.