Sunday, November 06, 2005

Yogurt cake with almonds and sultanas

A simple cake, very easy to make, with a delicate flavour, reasonably low-fat (I dont know how to calculate nutrition values, though) because I used Splenda instead of sugar and very low-fat Greek yogurt - what more is there to say? Oh yeah, that it's rather nice with a cup of coffee, as testified by Pete.

Recipe for:
Yogurt cake with almonds and sultanas


2 cups flour
2 eggs
1 cup low-fat yogurt
1 cup white sugar (I used Splenda)
1/2 cup vegetable oil
1 tbsp baking powder
1 tsp vanilla extract (or paste, for an even more authentic flavour)
1/4 cup almonds, chopped and lightly toasted
1/4 cup golden sultanas
1 tsp rum extract (or essence)


1. Pre-heat the oven to 180C (350 F). Line the bottom of a round or square 9" cake pan with silicone paper, and grease the sides.

2. In a big bowl, combine the yogurt, eggs, Splenda/sugar and flour.

3. Add the rest of the ingredients and fold lightly till it's all well-mixed.

4. Pour into the prepared tin and bake for 45 minutes or so, or till a cake tester inserted in the centre comes out clean.

5. Cool in the tin for 10 minutes, then turn out on to a wire rack and let cool completely before cutting.


Anonymous said...

Wow, that's a real delicious feast to my eyes! Your Yogurt cake with almonds and sultanas is an inspiring recipe !

Anonymous said...

Thanks Lera :)

Anonymous said...

This I'm def'ly gonna try.


Gini said...

That definitely looks super good. Just to clarify Sultanas are raisins, right?
I definitely want to try this one...

Shammi said...

Sultanas are lighter brown and bigger than than raisins, which are small and dark. But I'm sure raisins will work just as well in the recipe, Gini.

Anonymous said...

Hi, Shammi,

I've been a shy lurker for a while now. I usually come to your site to drool.
I'm going to make this lovely-looking cake this weekend. I was wondering if you have a recipe for Christmas/plum cake. You know the kind of rum cake we get in India.
If you don't, I'm thinking of adapting this cake by adding brown sugar, molasses, raisins soaked in rum, etc. What do you think?

Anonymous said...

Just to double check, do we ha ve to use 1 tbsp of baking powder?
Also can i omit the rum extract?