Wednesday, September 22, 2010

Yogurt Cake (With Blueberry Sauce)



I almost abandoned this post. Almost. At first bite, I didn't quite like the cake. It tasted like a sponge cake ... with not enough eggs. I also hated how my photos turned out ... too much bokeh for my liking. But since I had already invested time and energy taking pictures, I decided to post. Maybe someone else might like this cake.

I should have known. Being someone who loves full fat, what was I doing baking a yogurt cake? Give me an eggy and/or buttery cake any time. So why did I bake this? I had Greek Yogurt expiring the next day, and Google brought me to this cake ... as simple as that.



To make up for the lack of fat/cream/eggs, I made a blueberry sauce to go with it. That helped. Tremendously. *licks fingers*

Then lo and behold, the next day, the cake suddenly tasted a helluva lot better! Why? I kept it covered, at room temperature, and overnight, the flavours developed and it was a lot more moist. Still, unless I am faced with a tub of Greek yogurt on the brink of expiry, I wouldn't be making this cake again. But the blueberry sauce? I'll have that any day.



But well, different strokes for different folks. If you like yogurt cakes, this one is probably the one to make. Compared to Chocolate & Zucchini's recipe which yields a much heavier cake, this version gives you an airier texture and bite, almost like a sponge cake ... with not enough eggs. Sorry, couldn't resist! ;)

Recipe
(adapted from neckredrecipes)

- 2 large eggs
- 200g caster sugar (I reduced to 170g)
- 1 tsp vanilla extract
- 280g plain flour
- 3 tsp baking powder
- 250ml low fat greek yogurt
- 120ml oil
- icing sugar for dusting

1. Whisk egg and sugar until pale, thick and creamy (3-4 minutes).

2. Add vanilla extract. Beat for a further 1 minute.

3. In another bowl, sift together the flour and baking powder. Fold into the above mixture.

4. Mix in the yogurt and then the oil.

5. Pour batter into a lined and greased 21-26cm cake tin. Bake at 180C in a preheated oven for 35-45 minutes until a toothpick inserted into the center comes out clean.

6. Leave cake in tin to cool for 10 minutes before transferring to a cake rack to cool.

7. Dust with icing sugar (optional).

8. If you intend to serve with blueberry sauce, get the recipe from my Atayef post.

40 comments:

  1. can't say I'm a fan of yogurt cake either. Texture looks awesome. I always want to love yogurt cake - but somehow just can't...

    Love your photos though Ju :-)

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  2. Really? I always like a good yoghurt cake. I recently baked one, and it turned out really good.

    And personally, I think the yoghurt does make a difference to the cake. I only use premium yoghurt (natural set, no gelatine or thickener) and it’s really creamy. So the cake I baked tasted almost like a cream cake.

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  3. It looks like a good cake. Your leaf sauce holders are very cute. The recipe sounds so healthy, no butter and a reduced amount of sugar, just right for me to make my dad as a belated birthday cake. Not too difficult and not much room for mistakes. Also, it's so cool how you can use those pan sizes. So, thanks for sharing this recipe. :) I'm glad you decided to share it. Btw, what type of oil do you use? When you beat the eggs do you use a whisk or a paddle attachment? Thanks

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  4. I've made yoghurt muffins before and quite liked them. Not quite the same recipe, though. I'm glad it turned out fine for you in the end!

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  5. what's bokeh mean? first time ive heard that expression. Cake looks good though. you cld give thy neighbour :)

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  6. this looks delicious gimme low-fat cakes anytime lol

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  7. I think the bokeh is pretty and that I'd love this cake as I enjoy lighter snack cakes for times between indulgence. But I relate to you about being unsatisfied with my photos. I tell myself to worry less since I'm new to it and my apartment limits the setup, but there's still a recent fluke that makes me cringe when I pass it on my blog.

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  8. I love the texture of this yoghurt cake. So smooth and light. Thanks for sharing. May try it soon.

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  9. Zurin: Don't bluff!

    x3baking: I used sunflower oil and the whisk for beating the eggs. :)

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  10. I don't think I have tried any yogurt cake before :O Save some for me to try ok?

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  11. Ju, I'm serious. Jokes aside..I don't know what bokeh means. I came here to see ur reply ..

    im not into all this slang..after all im on teh wrong side of 50 u know.but Im never too old to learn.

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  12. ok Ju i was so curious I googled Bokeh. OMG I didnt realize it was a photography term...lol...I thought it was a chinese/malay word...but apparently i was not far off because the origin is believed to be from a Japanese word 'boke'..heheh

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  13. Fantastica questa torta, se sapessi quanto vorrei provare quella fetta, abbinata poi a quella marmellata, una vera golosità.
    Ciao Daniela.

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  14. The inner texture of this yoghurt cake looks quite smooth though. Great idea of using scrumptious blueberry sauce to save it back a bit.

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  15. How can there ever be too much bokeh?The photos are superb!

    I made almost this cake but added lemon zest ad rind yesterday:) Too funny..

    Your slices are always PERFECT..do you slice w/ dental floss?:)

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  16. I can't get a good side view to look at the crumbs of the cake but my impression is that the texture feels like the fine-crumbed tender cake you normally bake...I applaud you for putting up the post anyway and being honest about what you think :)

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  17. I like yogurt cake. The texture of this cake from the picture is what I like, lightt and airy.

    Btw, I agree with La Table Le Nana, how do you achieve that? I mean cut perfect slice.

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  18. How abt re placing the oil with butter next time?? Maybe u'll start loving yogurt cake :)

    I love mine with butter. I'm a butter girl!

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  19. Looks good to me, then again I always prefer healthier cake. :P

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  20. Little T....you are an international cake Queen...end of story. Your pics rock and roll!
    L~xo

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  21. Oh, I'm a big fan of yoghurt cake, and yours certainly looks delectable to me! Next time just tweet some over, okay? :P

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  22. Never really tried yoghurt cake so I can't tell the difference. good one on the blueberries!

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  23. Ju, how you slice the cake so neat and clean and nice? The cake looks nice but I prefer "heavier" cake though I still like light cake, I pig anything I bake lah hahaha...

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  24. Monique, Angel, Jess: Thanks. I use a regular non-serrated knife. I dunno why people always comment that my cake-slicing. :P I just slice and they always turn out this way. LOL!!

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  25. Ha! I made Chocolate & Zucchini's yoghurt cake and I absolutely loved it! But I did flavour it with pear and cinnamon, so I guess that added more flavour so it didn't taste too healthy? ;)

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  26. Wow... the crumbs are so fine and looks so yummy!! Wanna try them desperately. Hehehe.. :)

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  27. The texture of the cake looks good. The recipe looks easy too. Might give this a try.

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  28. Wow! This looks so good!! I have a habit of being attracted to recipes which others don't like....haha- I'm weird like that! And the blueberry sauce sounds really good too =)

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  29. Gorgeous! is the only word that came into my mind as soon as I entered your blog :-)
    Love it!

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  30. That cake looks so yummy, fabulous texture daaaahling!
    *kisses* HH

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  31. I m actually on a look out for the ultimate yogurt cake and when I saw the picture I thought I nailed it. Until I read your post. I'm sure its still gorgeous but I'm confused between making or not making it :) But tht looks fabulous !

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  32. Hi,

    This is the first time I see/hear about Greek Yogurt.

    How different is it from the usual yogurt we eat?

    Are there any brand that you will recommend and easily available in SG supermarket? :)

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  33. Hanushi: Greek yogurt is much thicker & creamier than regular yogurt. So far I have only seen 1 brand in our supermkts, and that's Farmer's Union.

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  34. I too just googled "bokeh". I thought it was a Malay term for "broke"! LOL

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  35. Thanks Ju for sharing on info abt greek yogurt. :)

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  36. Hi,

    I just baked a lemon yoghurt cake( i add orange peel like ur butter cake into the mix as well ) ytd from Ina Garten's recipe.

    Moist and cottony soft, but lacked of richness ( of butter ). The recipe from Ina Garten use 3 extra large eggs, perhaps can suit ur taste more?

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  37. Hi Where did you buy the greek yogurt? I reside in SG but I can't seem to find them

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    Replies
    1. Oh, you can try (the bigger) Cold Storage / Fairprice Finest / Giant outlets. Or Carrefour.

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    2. Gosh they're so much more expensive as compared to the usual yoghurts! But thanks :)

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  38. Hi, Ju
    I landed here while searching perfect eggless cake. You have amazing blog. I just love it. I also loved ur slicing. I love ur cake collection. Would love to try it but we are not eating eggs. I will be thankful to u if u can give some full prof eggless recipes. Specially for vanilla sponge. I know u like cakes with eggs only. But please do share something for ur eggless readers.

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