Rachel’s Organic Review

We were sent some lovely samples to enjoy, lots of rice
pudding pots perfect to warm us up on cold autumn days and pot after pot of
delicious limited edition apple and cinnamon yogurt. We also had plenty of little pots of natural yogurt, which we
could also use in our baking. My mum
was very pleased with this delivery and was soon tucking into the apple and
cinnamon yogurt with relish. My dad
eyed up the rice pudding pots, so I let him leave with a handful of them,
because it’s nice to share. Although it
is hard to share nice things, but luckily there was plenty left for the boys
and myself to enjoy.

Rachel’s Organic have plenty of tasty recipes for you to
follow on their website.

We tried the Chocolate Cake. We have a tendency to just use icing sugar and butter as our cake
topping, but it was great using chocolate, cream and Rachel’s Organic low fat
natural yogurt instead. It was less
sweet but still very satisfying, nice and chocolaty.

Ingredients

25g cocoa powder,
sifted 3 tbsp water, hot 225g margarine, 225g caster sugar 300g self raising
flour, 2 tsp baking powder, 4 eggs, 2 tbsp Rachel’s Low Fat Natural
Yogurt

Icing

150g dark
chocolate, 100g double cream, 100g Rachel’s Low Fat Natural Yogurt,
2 tubes of Smarties

Makes: 12-16
Preparation time: 10 minutes Cooking time: 25-30 minutes

Method:

1. Pre-heat the
oven to 180°C/350°F/Gas Mark 4. Grease and line a small tray bake tin measuring
30 x 23cm

2. Measure the
cocoa and water into a small bowl and mix well to form a smooth paste

3. In a mixing bowl
add all the other ingredients and beat well until creamed, fluffy and light in
colour

Then add the cocoa paste and mix again. Pour the mixture into the
prepared tin

4. Bake for about
25 – 35 minutes, until springy to touch. Check by inserting a skewer into the
centre of the cake and if it comes out clean the cake is cooked. Transfer to a
cooling rack and leave to completely cool in the tin

5. To make the
icing, heat the chocolate with the cream in a bowl over a pan of gently
simmering water and stir until melted. Leave to one side to thicken and cool
slightly then add the yogurt

6. When the cake
has cooled, pour over the icing and spread with a palette knife and decorate

Tip: This cake freezes really well with or
without the icing


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