Ingredients

  • SpinneysFOOD Greek Yoghurt 750g
  • SpinneysFOOD Super Fine Icing Sugar 50g
  • Lemons 2
  • SpinneysFOOD Bottled Drinking Water 100ml
  • SpinneysFOOD Fine Grain White Sugar 305g
  • SpinneysFOOD Organic Free-Range Eggs 5 large
  • SpinneysFOOD Self-Raising Flour 280g
  • SpinneysFOOD Baking Powder 1 tsp
  • SpinneysFOOD Salted Butter 170g
  • Orange 1
  • Vanilla extract 1 tsp
  • Dried lemon or orange slices To decorate

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Greek citrus yoghurt cake with yoghurt frosting

Greek 20 Mins Prep · 60 Mins Cook

  1. To strain the yoghurt, place a fine-mesh strainer or sieve over a large bowl. Spoon 500 grams of yoghurt onto a folded piece of cheesecloth or a clean kitchen towel. Bring together the four corners of the cloth and tie together to form a pouch. Place in the strainer. Place in the refrigerator and allow to drain for 2-24 hours.
  2. To make the syrup, zest and juice 1 lemon. Place the water, 75 grams of sugar and zest in a small pot and bring to a boil. Boil for approx. 2-3 minutes, until the sugar has dissolved and the syrup has slightly thickened. Add in the lemon juice and cook for a further minute. Remove from the heat and set aside to cool.
  3. Preheat the oven to 180°C, gas mark 4. Grease and line a 22cm cake tin.
  4. To make the cake, separate the egg yolks from the whites. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk until thick and glossy. Place the mixture in a bowl and set aside. In another bowl, sift in the flour and baking powder. Place the butter and 230 grams of sugar in a separate bowl fitted with a whisk attachment and whisk for approx.15 minutes, until the butter is creamy and fluffy. Add in the egg yolks, one at a time. Add 250 grams of yoghurt. Zest the remaining lemon and orange. Add the zest to the mixture along with the vanilla extract and mix to combine. Add ⅓ of the sifted flour and fold in. Then add ⅓ of the egg white mixture and fold in. Repeat with the rest of the flour and egg white mixture. Once fully combined, pour the mixture into the lined tin and place in the oven. Bake for approx. 50-60 minutes until browned and cooked through.
  5. While the cake is still hot, spoon over the cooled syrup, allowing it to be fully absorbed, before spooning over again.
  6. To make the frosting, combine the strained yoghurt with the icing sugar in a bowl. Zest and juice the lemon. Add the juice to the yoghurt mixture and stir to combine.
  7. Spread the frosting over the cooled cake then top with lemon zest and dried citrus slices.

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