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Greek yoghurt cake in elegant presentation
Creamy yoghurt cake sweetened with honey and topped with fruit

Greek yoghurt cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The thick, creamy texture of Greek yoghurt is a perfect base for desserts. While traditional yoghurts are more watery, Greek yoghurt has had much of the whey strained off, resulting in a more concentrated flavour and protein content. This cake offers a honey-sweetened yoghurt mousse sitting on a light butter sponge base, evoking the flavours of Mediterranean breakfasts in dessert form.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 340 kcal
🌍 Cuisine Mediterranean inspired

Ingredients

Equipment Needed

  • Electric whisk: For preparing the batter and cream.
  • Springform tin (20-22 cm): For baking and filling.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Line the bottom of the tin with baking parchment. Mix the flour with the baking powder and salt.

Tip: Preparation is the foundation of smooth work.
2 ✓

Cream the soft butter with the sugar until fluffy, then add the eggs one by one, finally folding in the flour mixture.

Tip: Do not overmix with the flour, or the sponge will be tough (gluten development).
3 ✓

Smooth the batter into the tin and bake for 20-25 minutes (skewer test). Allow to cool completely in the tin.

Tip: If you add the cream while warm, the butter will separate from the cream.
4 ✓

Bloom the gelatine in the water, then warm until liquid.

Tip: Only heat until the solution is clear.
5 ✓

Mix the Greek yoghurt with the honey. Whip the cream to stiff peaks.

Tip: Honey not only sweetens but adds a special aroma that pairs well with the acidity of the yoghurt.
6 ✓

Mix the lukewarm gelatine into the yoghurt (temper it!), then fold in the whipped cream.

Tip: Fold gently so the air doesn't escape.
7 ✓

Pour the cream over the cooled sponge and refrigerate for 4 hours.

Tip: The cream needs time to stabilize.
8 ✓

Decorate with fresh fruit and drizzle with a little extra honey before serving.

Tip: The honey gives a shine to the fruit.

Recipe FAQ

Can I use plain natural yoghurt?
It's not recommended as it's too runny. If that's all you have, strain it through a muslin cloth for a few hours to thicken it (labneh consistency).
What honey should I use?
Flower honey or acacia honey are best as they have a mild flavour and don't overpower the freshness of the yoghurt.

Ingredients

  • 150 g Plain flour
  • 100 g Caster sugar
  • 100 g Butter (soft)
  • 3 Eggs
  • 1 tsp Baking powder
  • 300 g Greek yoghurt (thick)
  • 200 ml Double cream
  • 10 g Gelatine powder
  • 50 ml Water (for gelatine)
  • 3 tbsp Honey
  • 200 g Fresh fruit
  • 1 pinch Salt