Yogurt Cake

Name: Yogurt Cake
Ingredients: 125 g butter, softened; 220 g caster sugar; 3 None medium eggs, separated; 2 None oranges, finely grated zest; 300 g self-raising flour; 3 tsp ground cinnamon; 1/2 tsp bicarbonate of soda; 500 g natural Greek yoghurt; 55 g slivered almonds; 45 g icing sugar; 300 g vanilla yoghurt; None None honey, to drizzle

12 ingredients

6 steps

Ingredients

125 g butter, softened
220 g caster sugar
3 None medium eggs, separated
2 None oranges, finely grated zest
300 g self-raising flour
3 tsp ground cinnamon
1/2 tsp bicarbonate of soda
500 g natural Greek yoghurt
55 g slivered almonds
45 g icing sugar
300 g vanilla yoghurt
None None honey, to drizzle

Directions

1

Preheat the oven to 180°C/160°C fan/gas 4. Lightly grease and line a 20 x 30cm Swiss roll tin with baking paper.
2

In a bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in orange zest.
3

Sift flour, 2 tsp cinnamon and bicarbonate of soda together. Fold into creamed mixture until well combined. Lightly mix in Greek yoghurt and almonds.
4

In a clean bowl, beat egg whites until soft peaks form. Gently fold into mixture in 2 batches. Pour mixture into prepared pan.
5

Bake for 30-35 mins, until cooked when tested with a skewer. Cool in pan for 5 mins. Turn onto a wire rack to cool completely.
6

In a small bowl, combine icing sugar and remaining cinnamon. Dust over warm cake. Serve with vanilla yoghurt, drizzled with honey.