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Yogurt Cake

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Ingredients
  Plain flour 225 Gram
  Caster sugar 190 Gram
  Sultanas 80 Gram
  Orange 1 Small (Use Zest And Juice)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Whole milk yogurt 125 Gram
  Melted butter 60 Gram, cooled
  Eggs 2 , lightly beaten
  Clear honey 2 Tablespoon
  Pistachios 20 Gram, finely chopped
Directions

Preheat the oven to 180°C/gas 4.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Drink: 
Milk
Interest: 
Everyday
Preparation Time: 
45 Minutes
Cook Time: 
10 Minutes
Ready In: 
55 Minutes
Servings: 
4

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