Yoghurt Cake
Yoghurt Cake | Recipe
Rating:
0 % of 100
(0) Rate the recipe

Yoghurt Cake | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
80 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Servings

Ingredients

  • 1 tbsp
    Sweet Allrounder
     The secret ingredient for all desserts £4.99 £76.77/kg incl. 0% tax, excl. shipping
    Discover more products
    Sweet Allrounder
  • some
    butter and flour for the cake tin
  • 1
    organic lemon, zest and juice
  • 1
    vanilla pod
  • 150 g
    yoghurt
  • 160 ml
    neutral vegetable oil
  • 175 g
    sugar
  • 5
    eggs
  • 350 g
    plain flour
  • 3 tsp
    baking powder
  • 175 g
    icing sugar
  • 2 tbsp
    dried berries of your choice
  • 1 pinch
    salt
1
Preheat the oven to 180°C (top/bottom heat). Brush a loaf tin with butter and then dust with flour. Line the base with baking paper.
2
Wash the lemon in hot water and finely grate the zest. Cut the vanilla pod in half lengthways and scrape out the seeds lengthways with the back of a knife.
3
In a large bowl, beat the yoghurt, oil, sugar, lemon zest, vanilla seeds and salt in a stand mixer for about 2 minutes. Add the eggs one at a time, beating each egg in for at least 30 seconds before adding the next. Then sieve in the flour and baking powder and fold in until just combined. Pour the batter into the loaf tin, smooth it out and bake for 45–50 minutes (test with a toothpick).
4
In the meantime, juice the lemon.
5
Once the cake is baked, remove from the oven and poke a few holes in it with a wooden skewer. Pour half of the lemon juice over it and leave the cake to cool for about 10 minutes. Then carefully turn the cake out of the loaf tin and leave to cool completely.
6
Mix the icing sugar with the other half of the lemon juice and pour it evenly over the cake. Leave to slightly set up for a minute or two, then sprinkle with 1 tbsp Sweet Allrounder and the dried berries.
Tip: Place the scraped vanilla pod in a resealable jar filled with sugar – this will give the sugar a subtle vanilla flavour over time and you can use it as vanilla sugar.

Nutritional information: (Per serving)

Calories
393 kcal

Carbohydrates
52.7 g

Protein
6.6 g

Fat
17.1 g

Method
1
Preheat the oven to 180°C (top/bottom heat). Brush a loaf tin with butter and then dust with flour. Line the base with baking paper.
2
Wash the lemon in hot water and finely grate the zest. Cut the vanilla pod in half lengthways and scrape out the seeds lengthways with the back of a knife.
3
In a large bowl, beat the yoghurt, oil, sugar, lemon zest, vanilla seeds and salt in a stand mixer for about 2 minutes. Add the eggs one at a time, beating each egg in for at least 30 seconds before adding the next. Then sieve in the flour and baking powder and fold in until just combined. Pour the batter into the loaf tin, smooth it out and bake for 45–50 minutes (test with a toothpick).
4
In the meantime, juice the lemon.
5
Once the cake is baked, remove from the oven and poke a few holes in it with a wooden skewer. Pour half of the lemon juice over it and leave the cake to cool for about 10 minutes. Then carefully turn the cake out of the loaf tin and leave to cool completely.
6
Mix the icing sugar with the other half of the lemon juice and pour it evenly over the cake. Leave to slightly set up for a minute or two, then sprinkle with 1 tbsp Sweet Allrounder and the dried berries.
Tip: Place the scraped vanilla pod in a resealable jar filled with sugar – this will give the sugar a subtle vanilla flavour over time and you can use it as vanilla sugar.

Nutritional information: (Per serving)

Calories
393 kcal

Carbohydrates
52.7 g

Protein
6.6 g

Fat
17.1 g

Yoghurt cake

This moist yoghurt cake will put a smile on your face. Not only is it lemony fresh, but it looks beautiful too – thanks to our Sweet Allrounder. This sweet topping is wonderful sprinkled over desserts or baked into the batter. Have you tried our summer desserts yet, like our take on Eton mess or this fruity trifle? You’re in for a treat!

 

Sweet Set

Is baking your secret passion? Then our Sweet Set is a must in your kitchen. With the different sweet spice blends, your desserts will really wow your guests. Try it out and show us your creations!

Ingredients

Servings
  • 1 tbsp
    Sweet Allrounder
     The secret ingredient for all desserts £4.99 £76.77/kg incl. 0% tax, excl. shipping
    Discover more products
    Sweet Allrounder
  • some
    butter and flour for the cake tin
  • 1
    organic lemon, zest and juice
  • 1
    vanilla pod
  • 150 g
    yoghurt
  • 160 ml
    neutral vegetable oil
  • 175 g
    sugar
  • 5
    eggs
  • 350 g
    plain flour
  • 3 tsp
    baking powder
  • 175 g
    icing sugar
  • 2 tbsp
    dried berries of your choice
  • 1 pinch
    salt

You might like this too!

Devilled Eggs
0
(0)
Devilled Eggs
Victoria Sponge
0
(0)
Victoria Sponge
Spinach Tortilla
0
(0)
Spinach Tortilla
Carrot Cake
0
(0)
Carrot Cake
Egg Muffins
0
(0)
Egg Muffins
Menemen (Turkish Scrambled Eggs)
0
(0)
Menemen (Turkish Scrambled Eggs)
Recipe

Your Account

Log in/register now

  • Collect Loyalty Points

  • Great discounts on every order

  • free shipping

Discover more