Updated: May 24
Our favourite soft, delicious, melt in your mouth yogurt cake.
Fill it in with your favourite fruit (or rhubarb) or leave plain for the softest crumb.
Crunchy top wonderfully complements soft crumb texture and sharp/mellow fruit.
It’s easy, no fuss, quick baking.
For a good bake:
Yogurt - go for thick and creamy Greek style natural yogurt. This cake is super easy but there is one thing that may go wrong - make sure yogurt is at room temperature. Otherwise the texture will be dense and floury. It takes about 1 hour for yogurt to reach room temperature so factor that in.
Zesty sugar - rub lemon zest into sugar to release citrusy flavour. You can use whatever citrusy fruit you fancy - lemon, orange, grapefruit, blood orange. Pair it with the fruit you are using in the bake.
Fruit and rhubarb - use your favourite fruit in this bake (250g to 350g). We love cardamom so I’m using in this bake thinly sliced rhubarb tossed in ground cardamom. You can do the same with blueberries or blackberries. Other fruit you could use in this bake: gooseberries, blackcurrants, strawberries, raspberries, thinly sliced firm apricots. Place fruit in layers - layer of batter then fruit, cover with layer of batter and so on. If you decide to bake with soft/wet fruit (like raspberries or strawberries) - bake this cake in a round tin (23cm+, with removable base).
Fluffy base - mix eggs with sugar until pale and fluffy. This will take about 5 minutes.
Don’t over-mix when adding flour and yogurt to the batter - few swift moves is all that is needed here.
Crunchy top - use flaked or shredded almonds and demerara or turbinado sugar for that extra crunch.
Baking tin - you can choose here round tin (springform/with removable base) or loaf tin. You will find baking time and tin sizes in the recipe. If you decide to bake in the loaf tin - it will take about 2-3 hours for the crumb to set. Don’t lift the cake before as it may split. So - if you want to serve this cake quickly - go for a round tin. If you decide to bake in a round tin - it’s also better to wait for about 1 hour for the crumb to set and to get the full flavour and aroma from this bake.
Yogurt Cake Recipe
Yield: 12 slices
Tin: 21cm round tin (with removable base) or 2lb/900g loaf tin (12cmx20cm)
Time: 30min prep + 45-55min baking
250g fruit or 250g (2 stalks) thinly sliced rhubarb, room temperature
1 tsp ground cardamom
225g all-purpose/plain flour
2 tsps baking powder
1/4 tsp table salt
3 large eggs, room temperature
200g sugar or caster sugar
Zest from 1 lemon
1 tsp vanilla bean paste
125ml sunflower or canola oil
250g Greek style natural yogurt, room temperature
3 Tbsp (40g) almond flakes or shredded almonds
2-3 Tbsp demerara or turbinado sugar
Preheat the oven to 180C (160C fan forced). Line baking tin with parchment paper. If you are baking in a loaf tin - line bottom and sides, leaving some 3cm overhang, so that it’s easy to lift when the cake is cooled (see pictures).
Mix fruit/thinly sliced rhubarb with cardamom. Set aside.
Whisk flour with baking powder and salt. Set aside.
Combine: Beat eggs until fluffy (whisk attachment, high speed, about 2 minutes). Rub lemon zest into sugar and start adding 1-2 Tbsp at a time, mix on high speed until fully incorporated and eggs are pale and fluffy (about 3-4 minutes). Add vanilla bean paste, mix. Then, in a steady stream, slowly start adding oil, mix on medium speed until incorporated. Change to paddle attachment or reduce speed of handheld mixer to low. Add 1/2 of flour and mix only until combined, then add all yogurt and mix briefly. At the end add the rest of flour and mix only until combined. You will transfer batter and fruit in layers into the baking tin - so - a layer of batter then fruit on top covered by another layer of batter - keep going until all batter is transferred to the tin. Sprinkle the top with almonds and coarse sugar.
Bake at 180C (160C fan forced) for 45-50min (if baking in a round tin, 21cm) or for full 55 minutes if baking in a loaf tin. When baked, run thin knife around the edges of the tin. Leave the cake in the tin until the crumb sets (1 hour if baked in a round tin). If you bake in a loaf tin - wait for full 2-3 hours (until cake cools down fully) before taking the cake out of the tin.