The first yoghurt cake I made was Nigella’s yoghurt pot cake. Simplicity is its best feature. And the crumb. Tender and light with a tangy richness that reassuringly yoghurt-y. There’s nothing complicated or challenging about a Bundt either, devoid of layers and fussy frosting. My Greek yoghurt cake is drenched with a granadilla syrup. The tastes is rather fabulous.
Bundts have become everyone’s favourite hole-in-the-middle cake. As a recipe developer and food stylist, my baking tin cupboard is stacked with every conceivable shape and size. My favourite child though, is the Bundt. Each one has a unique personality and curvaceous character. Next on my list of must bake Bundts is Nicole’s Chai spiced bundt with rum raisins. You’ll find the recipe on her beautiful blog, The Spice Train. If you don’t have a bundt cake tin, a loaf pan will also do.
Greek yoghurt cake with granadilla syrup
80ml (1/3 cup) flavourless vegetable oil
2 eggs (size xl)
200g Greek yoghurt
140g castor sugar
zest of 1 lemon
30ml (2 tablespoons) lemon juice
15ml (1 teaspoon) vanilla extract
170g (1 cup plus 2 tablespoons) self raising flour
60g (1/3 cup) semolina
50g (1/3 cup) ground almonds
5ml (1 teaspoon) baking powder
pinch of salt
110g (1/2 cup) castor sugar
125ml (1/2 cup) water
60ml (1/4 cup) freshly squeezed lemon juice
125ml (1/2 cup) fresh granadilla or passion fruit pulp
Preheat the oven to 180º C. Grease a bundt tin with non-stick cooking spray. In a large jug, whisk together the oil, eggs, yoghurt, sugar, lemon zest and juice and vanilla. Use a balloon whisk to ensure the ingredients are well combined.
In a separate bowl, sift together the flour, semolina, ground almonds, baking powder and salt. Pour the wet ingredients into the dry and mix until the batter is smooth. Pour the batter into the tin ensuring all the curves are filled. Bake for 40 – 45 minutes or until cooked through. The baking time will depend on the depth of your bundt tin, so check for doneness after 35-40 minutes.
Set the cake aside to cool in the tin for at least 15 minutes before turning out. If the cake is too hot, it will stick to the base of the tin.
For the granadilla syrup, place all the ingredients in a small sauce pan and bring up to the boil. Boil on quite a high heat to reduce the liquid. If you’re using fresh granadilla pulp, skim any foam or scum off the top. Reduce by half until slightly thickened and syrupy. Brush the sides of the warm cake with the syrup and slowly pour the remainder over the top. Serve at room temperature with whipped cream or mascarpone.
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