Baked Yoghurt Cake

Name: Baked Yoghurt Cake
Yield: 18cm Springform Round Cake Tin
Cuisine: British
Ingredients: 100 g Sweet Biscuits; 50 g Butter *melted; *Note: Very dry low-fat biscuits need more moisture. Add 1-2 tablespoons Cream, Milk or extra Butter; 500 ml (2 cups) Unsweetened Greek Yoghurt *I had 260g after drained overnight; 3 Eggs *at room temperature; 1 pinch Salt; 1/2 cup Caster Sugar; 1/4 cup Corn Starch OR Plain Flour; 2-3 teaspoons Lemon Juice *You don’t need it if Yoghurt is very sour; 20 g Butter *melted

Hiroko Liston @hirokoliston

Melbourne, Australia

A large amount of Yoghurt was getting old in the fridge and I needed to use it up. I found a Baked Yoghurt Cake recipe on the internet and I tried it. The result was BAD. The cake didn’t taste good at all. I tried another recipe and I was not happy with the result. Since then, I have baked Yoghurt Cake several times to figure out the best way. Now I believe that Yoghurt should be drained overnight to remove excess water, a reasonable amount of Sugar is necessary, it is better with the biscuit base, and Corn Starch works better than Plain Flour, and Butter makes the cake taste nicer.

Hiroko Liston @hirokoliston

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Ingredients

18cm Springform Round Cake Tin

Biscuit Base
100 gSweet Biscuits
50 gButter *melted
*Note: Very dry low-fat biscuits need more moisture. Add 1-2 tablespoons Cream, Milk or extra Butter
Yoghurt Cake
500 ml (2 cups)Unsweetened Greek Yoghurt *I had 260g after drained overnight
3Eggs *at room temperature
1 pinchSalt
1/2 cupCaster Sugar
1/4 cupCorn Starch OR Plain Flour
2-3 teaspoonsLemon Juice *You don’t need it if Yoghurt is very sour
20 gButter *melted

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Steps

1

Greek Yoghurt contains less water, but still you should drain and remove excess water. Line a colander with paper towel, place Yogurt in it, and drain overnight OR at least for 2-3 hours.
2

Line a cake tin (springform is preferable) with baking paper.
3

Process Sweet Biscuits into fine crumbs. Mix with melted butter and press into the base of the prepared tin.
4

Preheat the oven to 150℃. Place all ingredients of Yoghurt Cake except Butter in a mixing bowl, use electric beater or hand mixer to process until the mixture is smooth. Add melted Butter and process until Butter is blended well.
5

*Note: I tried to beat Egg Whites separately and mixed it with other ingredients. The cake rises high but there was no significant difference in the result as the cake always shrinks a lot.
6

Pour into the prepared tin and bake for 60 minutes. I recommend to cool it slowly in the oven. When cool enough, chill in the fridge.