I’m pleased to bring you the second in a series of recipes I am developing for Liberté – my first was a lightened up version of Coeur à la Crème using the 0% Plain Greek yogurt. This time, I’ve got a real treat in store for you – a yogurt cake…
It’s a version of a cake my mum used to make for my sister – an orange cake made with regular flour and ground almonds. It’s a denser cake and contains a lot of sugar and butter. I lightened up the sugar a little and used orange juice instead. To replace a lot of the butter, I used the yogurt. I added the cranberries to counter the sweetness with their tartness and they also added a beautiful colour. It took me a couple of tries to get this the right consistency but once I did, it was perfect.
A fabulous cake on its own or with a dollop of cream, ice cream or, heck, even yogurt, this cake will star at anytime of the day, from afternoon tea to breakfast (it re-heats well in the microwave – just 15 seconds or so).
What are you waiting for? Head on over to get the recipe for my orange and cranberry yogurt cake now!