Difficulty: Easy - for beginners
Dietary guidance: v n
125g wholemilk yoghurt
250g â€˜00â€™ flour
100g brown sugar
100g granulated sugar
2 tsp. baking powder
0.5 tsp. salt
2 tsp. vanilla extract
Preheat your oven to 200C. Line a 20cm diameter cake tin with baking paper.
First of all you need to prepare the loquat topping layer, as you will turn the cake upside down once ready. Melt half the butter over a low heat, then add the brown sugar and cook for 2 minutes. Pour into the cake tin. Cut the loquats in half, arrange them cut side down, over the sugar mixture.
Now make the cake. Mix the flour, sugar, baking powder and salt, then add the yoghurt, milk, eggs and vanilla, whipping until you have a creamy even mixture.
Finally, pour the mixture carefully over the loquats and bake for around 50 minutes or until a toothpick inserted in the centre comes out clean. Leave to cool, then gently turn upside down and remove the baking paper.
It can be warmed up just before serving, with a scoop of dulce de leche ice-cream or double cream.