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).
- 1 cup (150g) self-raising flour (or 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and a pinch of salt)
- 1/2 cup almond meal (ground almonds)
- zest of 2 medium oranges
- 1/4 cup dried cranberries
- 1/4 cup granulated sugar
- 2/3 cup Liberté Honey Greek Yogut 0%
- 1/4 cup vegetable oil
- 1/4 cup orange juice
- 2 eggs
- Pre-heat the oven to 350˚F.
- Grease a 9-inch round cake tin.
- In a large bowl, combine the flour, almond meal, zest and cranberries.
- In a separate bowl, whisk the sugar, yogurt, oil, juice and eggs.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Pour into cake tin and bake for 35 minutes. The top of the cake will be a light golden brown and a skewer inserted into the middle of the cake should come out clean.
- Serve warm with a sprinkle of icing sugar. Also delicious with a dollop of cream, ice cream or yogurt.
- Can be stored in an airtight container for about a week. To re-heat, simply microwave at high power for about 20 seconds.
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