Yoghurt Cake Recipe

Name: Yoghurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g plain flour; 190 g caster sugar; 80 g sultanas; 1 orange, zest and juice; 1 ½ teaspoons baking powder; ¼ teaspoon salt; 125 g yoghurt (whole milk); 60 g butter, melted (cooled); 2 eggs, lightly beaten; 2 tablespoons clear honey; 20 pistachios, finely chopped

Servings: persons

225 g plain flour
190 g caster sugar
80 g sultanas
1 orange, zest and juice
1 ½ teaspoons baking powder
¼ teaspoon salt
125 g yoghurt (whole milk)
60 g butter, melted (cooled)
2 eggs, lightly beaten
2 tablespoons clear honey
20 pistachios, finely chopped

1
Preheat the oven to 180C/Gas 4.
2
Butter and line a 1 kg loaf tin.
3
In a large bowl, stir together the flour, sugar, sultanas, orange zest ,baking powder and salt.
4
In a jug whisk the yoghurt, butter and eggs.
5
Add this to the dry ingredients., stir until smooth.
6
Spoon into the tin, smooth the top and bake for 40-45 minutes.
7
Meanwhile, combine the orange juice and honey in a small pan, simmer until reduced by a third.
8
When the cake comes out of the oven, pierce the top several times and pour over the syrup.
9
Scatter on the nuts, cool in the tin before removing.

604

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 225 g plain flour, 190 g caster sugar, 80 g sultanas, 1 orange, zest and juice, and more.

Yes, Yoghurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yoghurt Cake

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