Name: Yoghurt cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10
Ingredients: 1kg Greek yoghurt; 1 cup caster sugar; 3 free-range eggs; Finely grated zest and juice of 2 lemons; 1/2 cup vegetable oil; 1 1/2 cups self-raising flour; 1 1/2 cups icing sugar; 2 tsp vanilla paste; Raspberries, mixed fruit salad and baby mint leaves, to serve

Yoghurt cake

Not one, not two, but three great ways to use yoghurt!

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Serves 10

Prep

10M

Cook

40M

Total

50M

Skip to Recipe

Not one, not two, but three great ways to use yoghurt star in this incredible dessert, which will be a family fave for an easy sweet treat or beautiful celebration centrepiece.

Ingredients

1kg Greek yoghurt

1 cup caster sugar

3 free-range eggs

Finely grated zest and juice of 2 lemons

1/2 cup vegetable oil

1 1/2 cups self-raising flour

1 1/2 cups icing sugar

2 tsp vanilla paste

Raspberries, mixed fruit salad and baby mint leaves, to serve

Method

Preheat oven to 160°C fan-forced (180°C conventional). Grease a 22cm round cake tin and line with baking paper. Put 1 cup of the yoghurt, caster sugar, eggs, zest and oil in a bowl, whisk well, then fold in flour. Spoon into prepared tin and bake for 35-40 minutes, until a skewer inserted in centre comes out cleanly.

Meanwhile, put 2 cups yoghurt in muslin and drain for 2 hours. Mix with 1 cup of the icing sugar and vanilla, then spread on cake. Top cake with berries. Stir remaining yoghurt and icing sugar with juice and drizzle over cake. Add mint to garnish. Serve with fruit salad.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

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