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Yogurt Cake Recipe
|Plain flour||225 Gram|
|Caster sugar||190 Gram|
|Orange||1 Small (Use Zest And Juice)|
|Baking powder||1 1⁄2 Teaspoon|
|Whole milk yogurt||125 Gram|
|Melted butter||60 Gram, cooled|
|Eggs||2 , lightly beaten|
|Clear honey||2 Tablespoon|
|Pistachios||20 Gram, finely chopped|
Calories 692 Calories from Fat 165
% Daily Value*
Total Fat 19 g29%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol 142.4 mg
Sodium 323.7 mg13.5%
Total Carbohydrates 123 g40.9%
Dietary Fiber 3.6 g14.5%
Sugars 69.8 g
Protein 10 g19.2%
Vitamin A 12.3% Vitamin C 31.4%
Calcium 19.4% Iron 8.3%
*Based on a 2000 Calorie diet
Butter and line a 1kg loaf tin.
In a large bowl, stir together the flour, sugar, sultanas, orange zest, baking powder and salt.
In a jug, whisk the yogurt, butter and eggs.
Add this to the dry ingredients; stir until smooth.
Spoon into the tin, smooth the top and bake for 40-45 minutes.
Meanwhile, combine the orange juice and honey in a small pan; simmer until reduced by a third.
When the cake comes out of the oven, pierce the top several times and pour over the syrup.
Scatter on the nuts; cool in the tin before removing.