Custard yoghurt cakes
Delight in these luscious Custard Yogurt Cakes! Made with creamy Greek yogurt, a hint of coconut, and a burst of fresh orange flavor, these cakes are perfectly sweetened and soft. Ideal for dessert or a special treat, you'll love every bite of this easy-to-follow recipe!
- 25 Mar 2024
- Cook time 25 min
- Prep time 60 min
- 6 Servings
- 10 Ingredients
Custard yoghurt cakes are a delightful treat that combines the creamy texture of custard with the tangy flavor of Greek yogurt. This unique blend of ingredients results in moist, flavorful cakes that are sure to impress family and friends. Whether you're an experienced baker or a beginner, this recipe is easy to follow and guarantees delicious results.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line it with cupcake liners.
- In a large mixing bowl, cream together the butter (16g) and sugar (150g) until the mixture is light and fluffy.
- Add the 1 tsp vanilla extract (4g) and crack in the 2 eggs (100g). Beat until well combined.
- Gradually fold in the self-raising flour (150g) until just combined. Avoid over-mixing to keep the cakes light and fluffy.
- Gently fold in the Greek yogurt (240g) and the coconut meat (50g) until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Once baked, let the cakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, mix together the powdered sugar (160g) and the orange juice (200g) until smooth.
- Drizzle the glaze over the cooled cakes. Allow the glaze to set before serving.
- Enjoy your custard yogurt cakes as a delightful dessert or a sweet snack with a cup of tea or coffee!
Tips:
- Make sure to use room temperature ingredients for better mixing and consistency.
- If you don't have self-raising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
- Gently fold the coconut meat into the batter to maintain the texture and avoid over-mixing.
- Use an electric mixer to ensure the butter and sugar are well-creamed, which will result in a lighter cake.
- Line your baking tin with parchment paper for easy removal of the cakes after baking.
- If you prefer a less sweet cake, you can reduce the amount of sugar or powdered sugar used in the recipe.
With its rich, creamy texture and delightful flavor, custard yoghurt cakes are a wonderful addition to any dessert table. This recipe is simple yet offers a sophisticated taste that will be appreciated by all. Follow these tips and steps to create delicious cakes that everyone will love. Enjoy your baking experience and the delicious results!
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 1.59g | 4% |
| Sugar 60g | 57% |
| Fat | |
| Fat 9g | 11% |
| Saturated 5g | 17% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 70mg | 12% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.55mg | 3% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.47ug | 20% |
| Vitamin C 10mg | 12% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 0.32ug | 0% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 0.83mg | 8% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 210mg | 6% |
| Selenium, Se 16ug | 28% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.81mg | 7% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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