This Greek Yogurt and Berry Cake is a moist and fluffy dessert with a tangy twist from the Greek yogurt, complemented by the sweetness of berries. It’s a simple and satisfying cake that’s perfect for any occasion, from a cozy family gathering to a casual afternoon tea.
Preparation, Cook, and Total Times
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Preparation Time: 15 minutes
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Cooking Time: 40-45 minutes
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Cooling Time: 1 hour
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Total Time: 1 hour 30 minutes
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Yield: Serves 8-10
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Cuisine: Dessert, Mediterranean
Full List of Ingredients
For the Cake:
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4 eggs (room temperature)
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3 tablespoons caster sugar (for egg mixture)
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1 tablespoon caster sugar (for berries)
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3 tablespoons cornstarch
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Pinch of salt
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1 teaspoon vanilla extract
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400g Greek yogurt (room temperature)
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1 cup frozen berries (such as blueberries, raspberries, or mixed berries)
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1 tablespoon cornstarch (for berries)
Equipment:
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20cm cake tin lined with baking paper
Step-by-Step Cooking Directions
1. Prepare the Oven and Cake Tin
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Preheat your oven to 170°C (340°F).
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Line a 20cm cake tin with baking paper, ensuring that the sides are well covered to prevent sticking.
2. Prepare the Egg Mixture
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In a large bowl, crack the 4 eggs and whisk them with 3 tablespoons of caster sugar and a pinch of salt until the mixture becomes thick and pale.
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Stir in the 1 teaspoon of vanilla extract.
3. Add the Cornstarch and Greek Yogurt
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In a separate bowl, mix the 3 tablespoons of cornstarch with the Greek yogurt until smooth and well combined.
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Gently fold the yogurt mixture into the beaten egg mixture, making sure to incorporate everything without deflating the eggs.
4. Prepare the Berries
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In a small bowl, toss the frozen berries with 1 tablespoon of cornstarch and 1 tablespoon of caster sugar to coat them evenly. This helps to prevent the berries from sinking to the bottom of the cake and gives them a nice texture.
5. Combine and Pour into Cake Tin
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Gently fold the berries into the yogurt and egg mixture, ensuring they are distributed evenly.
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Pour the batter into the prepared cake tin and smooth the top with a spatula.
6. Bake the Cake
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Place the cake tin in the preheated oven and bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Cool in the Oven
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Once baked, turn off the oven and leave the cake in the oven with the door slightly ajar for 30 minutes. This helps the cake set and prevents it from shrinking.
8. Cool Completely
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After 30 minutes, remove the cake from the oven and allow it to cool completely in the tin at room temperature. This will help the texture set properly.
9. Serve
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Once the cake has cooled, remove it from the tin and transfer it to a serving platter.
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Slice and serve the cake as a light dessert or snack. You can garnish it with extra berries or a dusting of powdered sugar if desired.
Nutritional Information (Per Serving)
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Calories: 180
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Fat: 8g
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Saturated Fat: 2g
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Cholesterol: 90mg
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Sodium: 40mg
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Carbohydrates: 22g
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Fiber: 3g
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Sugars: 16g
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Protein: 6g
Note: Nutritional information may vary depending on specific ingredients used.
The Origins and Popularity of the Recipe
This cake draws inspiration from Mediterranean desserts, which often feature yogurt as a key ingredient due to its creamy texture and tart flavor. The addition of berries enhances the cake with natural sweetness and antioxidants. This type of cake is particularly popular in countries where yogurt is a staple, such as Greece, and is loved for its light yet indulgent texture.
Reasons Why You’ll Love the Recipe
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Light and Fluffy: The combination of eggs and Greek yogurt makes the cake soft and light, perfect for a snack or dessert.
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Tangy and Sweet: The tartness of the yogurt balances beautifully with the sweetness of the berries.
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Easy to Make: This simple cake comes together quickly and doesn’t require any special equipment or techniques.
Health Benefits
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Greek Yogurt is rich in protein, calcium, and probiotics, which are beneficial for digestion and bone health.
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Berries are packed with antioxidants, vitamins, and fiber, supporting heart health and immunity.
Serving Suggestions
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With Whipped Cream: Top the cake with a dollop of whipped cream for extra indulgence.
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With Ice Cream: Pair with vanilla or berry-flavored ice cream for a refreshing treat.
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As a Snack: Enjoy a slice of this cake with a cup of tea or coffee for a light afternoon snack.
Cooking Tips
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Room Temperature Ingredients: Ensure your eggs and Greek yogurt are at room temperature before mixing. This helps create a smooth batter.
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Don’t Overmix the Batter: When folding the yogurt mixture into the eggs, do so gently to avoid deflating the air in the eggs.
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Use Fresh Berries: If you don’t have frozen berries, fresh berries work just as well in this recipe.
Variations to Try
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Add a Cinnamon Swirl: Sprinkle cinnamon sugar on top before baking for a warm, spiced flavor.
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Vegan Version: Replace the eggs with a flax egg and use dairy-free yogurt for a plant-based version.
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Other Fruits: Experiment with different fruits such as peaches, strawberries, or raspberries to change the flavor profile.
Conclusion
This Greek Yogurt and Berry Cake is a delicious and easy dessert that’s perfect for any occasion. The combination of creamy yogurt, sweet berries, and a soft, fluffy texture makes this cake a crowd-pleaser. Whether you’re serving it for a casual get-together or enjoying it on your own with a cup of tea, it’s a treat that everyone will love.
10 Comprehensive FAQ Section
1. Can I use different fruits for this cake?
Yes, you can substitute the berries with other fruits such as peaches, strawberries, or raspberries.
2. Can I use non-dairy yogurt?
Yes, you can use a dairy-free yogurt substitute for a vegan-friendly option.
3. Can I make this cake ahead of time?
Yes, this cake can be made in advance. It keeps well in an airtight container for up to 3 days.
4. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
5. Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil and freeze for up to 1 month.
6. Can I make this cake gluten-free?
Yes, you can substitute the plain flour with a gluten-free flour blend.
7. What can I use instead of the cornstarch?
You can use all-purpose flour as a substitute for cornstarch in the recipe.
8. Can I add nuts to this cake?
Yes, you can add chopped walnuts, almonds, or hazelnuts to the batter for added texture and flavor.
9. How long should I cool the cake before serving?
Allow the cake to cool in the oven for 30 minutes, then let it cool completely at room temperature before serving.
10. Can I double this recipe?
Yes, you can double the ingredients and bake the cake in a larger pan. Just be sure to adjust the baking time accordingly.