Custard yoghurt cakes
Custard yogurt cakes are moist and flavorful treats, combining creamy custard and tangy Greek yogurt. Easy to make, they are topped with a sweet orange glaze for an extra burst of flavor.
Cook time 25 min
Prep time 60 min
Ingredients:
1 tbsp butter3/4 cup sugar
1 tsp vanilla extract
2 eggs
1 cup self-raising flour
1/3 cup vanilla extract
1 cup greek yogurt
1/3 cup coconut meat
1 cup powdered sugar
1 cup orange juice
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.
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!
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!
Custard yoghurt cakes FAQ:
Bake the custard yogurt cakes for about 20-25 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover custard yogurt cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
Yes, you can substitute Greek yogurt with plain yogurt. Keep in mind that the texture might be slightly different, and it may result in a less tangy flavor.
Use a standard 12-cup muffin tin for this recipe. If you have mini muffin tins, adjust the baking time to about 10-15 minutes.
If your cakes don’t rise, ensure that your self-raising flour is fresh and that you didn't overmix the batter. Properly creaming the butter and sugar is also crucial for aeration.
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.
Nutrition per serving
6 ServingsCalories 430kcal
Protein 9g
Carbohydrates 80g
Fiber 1.59g
Sugar 60g
Fat 9g
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