Greek Yoghurt Honey Cake
Greek Yoghurt Honey Cake is a delightful dessert that embodies the essence of Mediterranean cuisine, known for its emphasis on simplicity and quality ingredients. The cake's texture is exceptionally moist and tender, thanks to the inclusion of creamy Greek yoghurt, which also imparts a subtle tanginess that beautifully complements the natural sweetness of honey. This balance of flavors is not only pleasing to the palate but also evokes a sense of rustic charm and tradition.
Equipment
- 1 oven
Ingredients
- 2 cups 260g plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 1 cup 230ml Greek yogurt
- 1/4 cup 60ml honey
- 180 g butter at room temperature
- 1 cup 225g sugar
- 3 eggs
- 1 tsp vanilla bean paste/extract
Instructions
- Pre-heat the oven at 180ºC. Grease and line a 9″ springform cake tin.
- Mix all the dry ingredients (except the sugar) together and combine the yoghurt and honey in a separate small bowl.
- Using a hand mixer, beat the butter and sugar together until light and fluffy. Beat in the eggs, one by one, along with the vanilla.
- Add the yoghurt and honey and mix well.
- Add the flour mixture and mix until fully incorporated.
- Transfer the mixture into the cake pan and bake in the oven for 30 – 40 minutes, depending on your oven, until golden brown. Test if the centre is done by using a toothpick; if it comes out clean, take it out and let it cool for 10 minutes, before removing from the tin to cool completely.
- Serve with a drizzle of honey and even a dollop of Greek yoghurt if that tickles your fancy, and enjoy!