A new way to eat yogurt….in a cake! Cakes made with yoghurt are very delicious and make great desserts for any time. When I made the Chocolate Yoghurt Cake recently I only used 300g of yoghurt but this time I was more adventurous. I added more. I used 500g! I also used a lamington tin instead of a deeper cake tin to bake it. It turned out very soft and moist and tasted very delicious. I made to share with friends and all of them liked it very much.
I have tried to make yogurt cake before but it didn’t taste nice. It has this slight fermented sour milk smell which I didn’t like. But I find that TOTAL Greek yoghurt doesn’t give that smell and taste. In itself, this yoghurt has a very nice, creamy taste. I really like it. I’m really thankful that I received some free samples recently to try. I shared that in my earlier post, TOTAL Greek Yoghurt With Mixed Berries Coulis.
Total Greek Yoghurt is thick and creamy without any addition of thickener unlike many other yoghurt brands on the market. It is made purely from milk and culture. It takes 4 litres of milk to make 1 litre of yoghurt. The yoghurt goes through a special straining method to remove the whey. That gives it that lovely creamy texture and taste. I have been using this yoghurt ever since I tried it. I would love to try making ice cream with it one of these days.
Pandan is a local Malaysian word for ‘screw pine leaves‘. It gives a beautiful aroma when cooked. The leaves are either boiled in water for its fragrance or juiced for using in cakes and puddings for its fragrance and colour. This pandan cake recipe is very simple.
1 & 1/2 C sugar
500g TOTAL Greek Yogurt
pinch of salt
a few drops of pandan essence (or real pandan juice)
3 & 1/2C self raising flour
Beat butter and sugar in a mixing bowl until light. Add eggs one at a time while beating it well. Add the yogurt and salt. Mix well. Finally fold in the flour.
Pour half of the mixture into a paper lined lamington tin (shallow tin). Add a few drops of pandan essence or real pandan juice to the other half of the mixture in the mixing bowl and mix well. Spread on top of the bottom layer and bake at 180 degrees Celsius for about 20 minutes or until a skewer inserted into the centre comes out clean.
Have you made a cake with yoghurt? What is your best yoghurt cake recipe? What other ways do you eat yoghurt? Please share, add and comment in the comment box below.
Quote of the day……
“In the middle of difficulty lies opportunity.”