Orange and cranberry yogurt cake

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…

So moist, with the addition of Liberté’s o% Honey Greek Yogurt…

Liberté honey greek yogurtIt’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).

Yield: Serves 8

Orange and cranberry yogurt cake

Orange and cranberry yogurt cake

Yoghurt cake with a citrus twist!

Ingredients

  • 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

Instructions

  1. Pre-heat the oven to 350˚F.
  2. Grease a 9-inch round cake tin.
  3. In a large bowl, combine the flour, almond meal, zest and cranberries.
  4. In a separate bowl, whisk the sugar, yogurt, oil, juice and eggs.
  5. Add the wet ingredients to the dry ingredients and stir to combine.
  6. 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.
  7. Serve warm with a sprinkle of icing sugar. Also delicious with a dollop of cream, ice cream or yogurt.
  8. Can be stored in an airtight container for about a week. To re-heat, simply microwave at high power for about 20 seconds.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

Recipe originally published on the Liberté website.

 

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42 thoughts on “Orange and cranberry yogurt cake”

  1. This cake looks like a beauty. I imagine the yogurt makes it seem both dense, but light at the same time. I love baking with yogurt so I’ll have to try this soon, thanks for sharing!

    Reply
  2. What a gorgeous cake – I haven;t had this brand Greek yogurt, but I love the idea of baking with it. Very beautiful and elegant, and I am sure perfectly moist 🙂

    Reply
    • Well that shows you how long I’ve been away from Australia. This was an adaptation of an Australian recipe which called for “self raising flour” which is, indeed, what is called “cake and pastry” flour here. Didn’t realise they called it that in Oz now too…

      Reply
  3. This looks delicious. I love everyday type cakes like this.. especially for breakfast with a huge mug of tea and my cat on my lap

    Reply
  4. i think i would serve this for breakfast/brunch on the weekend and delight in eating cake first thing in my day! 😉

    Reply
  5. Hmmmm – I think I may have misunderstood the ingredients. First ingredients says 1 cup of cake and pastry flour. Is that 1 cup of flour, or 1 cup of cake flour AND 1 cup of pastry flour??
    Thanks.

    Reply
  6. Thanks for clarifying. In my neck of the woods there’s cake flour and there’s pastry flour. I have seen self rising flour too. I’ve never seen any labeled cake AND pastry 🙂

    Anyway, it was mainly the total cups of flour I was interested in knowing. I did try to make this gluten-free, but it didn’t work! I need to lighten up my GF blend I think – maybe a little sweet rice flour. I’ll try again. Thanks!

    Reply
    • Ah yes to make this gluten free, it will probably need a few tries. I would imagine rice flour would be both too sweet and too heavy for this cake. Good luck and do let me know if you succeed – I’d love to know!

      Reply

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