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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
Ingredient: 
Milk
Interest: 
Everyday
Preparation Time: 
45 Minutes
Cook Time: 
10 Minutes
Ready In: 
55 Minutes
Servings: 
4

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4.1
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 692 Calories from Fat 165

% Daily Value*

Total Fat 19 g29%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol 142.4 mg47.5%

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

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Yogurt Cake Recipe