Greek Yoghurt & Honey Cake

Have you ever been in that situation where you’d bought some Greek yoghurt for a recipe and then had lots leftover? Well even if you haven’t, this is a super easy recipe using some basic store cupboard ingredients to whip up a deliciously simple Greek yoghurt and honey cake.

I know a lot of people eat greek yoghurt, especially for breakfast, but I’ve never been one of those people. So when I was researching recipes to use up the rest of my Greek yoghurt, I came across this one. I’ve adjusted it a tiny bit and converted some of the US cup measurements into grams and millilitres. So try giving it a go yourself!

Ingredients (serves 8 – 10 people):

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
180g butter, at room temperature
1 cup (225g) sugar
3 eggs
1 tsp vanilla bean paste/extract
 .

1) Pre-heat the oven at 180ºC. Grease and line a 9″ springform cake tin.

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2) Mix all the dry ingredients (except the sugar) together and combine the yoghurt and honey in a separate small bowl.

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3) 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.

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4) Add the yoghurt and honey and mix well.

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5) Add the flour mixture and mix until fully incorporated.

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6) 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.

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7) Serve with a drizzle of honey and even a dollop of Greek yoghurt if that tickles your fancy, and enjoy!

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