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4 White Yoghurts
6 Yoghurt Cups of Flour
3 Yoghurt Cups of Sugar
1 Yoghurt Cup of Oil
2 Packets of Baking Powder
Preheat the oven to 180°C. Place yoghurts into a large bowl. Rinse one of the yoghurt cups and use it as a measuring cup for the rest of the ingredients.
Pour sugar in the bowl over the yoghurts, then add flour and oil. Add baking powder. Thoroughly stir everything together until smooth and homogeneous.
Place a quarter of the batter into another bowl and keep adding liquid pink food colour until it has the desired colour.
Grease a rectangular baking dish with butter and dust it with flour. Pour in the coloured batter and bake it for a few minutes until baked through. You can stick a toothpick into the centre of your loaf cake. If there is wet batter still on the toothpick, it needs more time in the oven. Let the loaf cake cool after baking. Using a heart-shaped cutter, cut out hearts.
Pour a little bit of white (uncoloured) batter into the bottom of a loaf pan. Stack the hearts upright inside the pan, side to side. Then pour the remaining batter on top of the hearts to cover (not brimful) and bake fot about 30 Minutes (you can check the cake for doneness by using a toothpick test again).