Description
Delightful yoghurt cake brings Mediterranean sunshine to your kitchen, offering a simple yet sublime dessert. Moist crumb and gentle sweetness invite relaxation, while each slice promises comfort and pure culinary pleasure you’ll savor.
Ingredients
Scale
Cake Ingredients:
- 3 free-range eggs
- 125 grams (4.4 ounces) full-fat Greek yoghurt
- 180 grams (6.3 ounces) caster sugar
- 180 grams (6.3 ounces) plain flour
Liquid Ingredients:
- 120 milliliters (4 fluid ounces) sunflower oil
- 12 teaspoons rosewater (optional)
- Zest and juice of 1 lime
Seasoning and Leavening Agents:
- 2 teaspoons baking powder
- 1 pinch of salt
Serving:
- Fresh berries
Instructions
- Prepare the oven at 190°C (170°C fan-forced) and prepare a 23cm cake tin by greasing and lining with parchment paper.
- In a large mixing bowl, thoroughly whisk together eggs, yoghurt, and oil until smooth and well-integrated.
- Gradually incorporate sugar, flour, baking powder, salt, lime zest, and rosewater into the wet mixture, stirring gently until just combined – avoid overmixing to maintain a light texture.
- Transfer the batter carefully into the prepared cake tin, ensuring even distribution.
- Bake in the preheated oven for approximately 30 minutes, checking doneness by inserting a skewer into the center – it should emerge clean and dry.
- While the cake is cooling, create a tangy glaze by blending lime juice with an equal quantity of sugar until smooth and slightly syrupy.
- Once the cake has cooled slightly but remains warm, delicately brush the lime glaze over the surface, allowing it to seep into the cake.
- Enhance the cake’s appearance by sprinkling additional lime zest across the top for a burst of citrus fragrance and visual appeal.
- Serve the cake as a standalone treat or accompanied by fresh berries and a dollop of cream for added indulgence.
Notes
- Choose full-fat yoghurt for a richer, moister texture that ensures tender crumb and deeper flavor profile.
- Avoid overmixing batter to prevent tough cake; stir ingredients gently until just combined for delicate, light result.
- Swap rosewater with vanilla extract if floral notes aren’t preferred, maintaining the cake’s delicate aromatics.
- Use gluten-free flour blend for celiac-friendly version without compromising cake’s soft, tender structure.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 308 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg