Yoghurt and Berry Cake with Elderflower Syrup
Do you know what my favourite ingredient in cakes is recently?
No, it’s not chocolate.
It’s not pop rocks.
It’s not even peanut butter.
It’s yoghurt. There is something about yoghurt that makes the texture of a cake so smooth, light and keeps it (here comes that word everyone hates)… it keeps the cake *moist*.
One of my favourite cakes, that I even made for Ms. I-Hua & The Boy’s wedding was a lime & yoghurt cake. Which I’ve managed to lose the recipe for, and haven’t blogged it yet. So much fail.
I bought a giant pot of Jalna Greek yoghurt that was on sale for $4, with cake in mind. I made this particular cake for Nana night last week, and everyone loved it. I was particularly excited to try this recipe as I could use some elderflower cordial as part of the syrup. Another ingredient I’m currently obsessed with. This cake is a definite winner, and will become a regular!
Yoghurt and Berry Cake with Elderflower Syrup
Matthew Evans
125g unsalted butter, softened
220g (1 cup) caster sugar
3 eggs
1/2 lemon, zested, juiced
200g (1 1/3 cups) self-raising flour
200g (3/4 cup) natural yoghurt
120g fresh / frozen berries
165g (3/4 cup) white sugar
1 tbs elderflower cordial or concentrate
1. Preheat oven to 180C. Grease and line base and sides of a 20cm round cake pan.
2. Beat butter and caster sugar until pale and fluffy, the beat in eggs, one at a time; it may look a bit curdled, but don’t worry. Gently fold in lemon zest and flour, alternating with the yoghurt. Using a spatula, scrape mixture into the prepared pan. Scatter over berries, then bake for 45 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.
3. Meanwhile, to make syrup, stir 80ml of water, the white sugar and lemon juice in a small pan over low heat until sugar dissolves. Increase heat to medium and simmer for 5 minutes or until slightly thickened.
4. Remove cake from oven, but leave it in the pan. Using a fine skewer, pierce cake all over 30 times. Remove syrup from heat, then add elderflower. Spoon syrup over the cake so it soaks evenly. Cool, then serve.
Daisy@Nevertoosweet
You’re a BLOGGING MACHINE lately 🙂 So many posts so hard to keep up hehe ~ awesome recipe! Think I picked some elderflower up from the Simon Johnson so will be able to make this cake!
Helen (Grab Your Fork)
Agreed. I’m always hunting for recipes that include yoghurt! Sour cream ones and buttermilk ones are usually winners too.
Chloe
Hi Shellie! Do you think you could substitute Rosewater for Elderflower? I have Rosewater in the cupboard and really should use it up 🙂
Miss Sage Sugar
Yoghurt always makes a cake so much better 🙂
Joanne T Ferguson
G’day Shellie! I could go for a slice of this now, true!
Never tasted elderberry (whether cordial or concentrate) but is still on my list to do!
Looks YUM!
Cheers! Joanne
GourmetGetaways
Yep! Yoghurt does keep a cake moist and gives the crumb a really nice texture… I love berries in cake too.
This one looks delicious!
Linda
Hi there – I am also mad about baking with yoghurt at the moment! Lovely moist cakes and reduced saturated fat content – what’s not to love! I am thinking of messing around with some flavoured yoghurt too – just to see the results – have you ever done this? Linda x
Marta @ What Should I eat for breakfast today
I totally agree, yogurt in a cake creates an amazing taste, it makes cake so delicate.
Maureen | Orgasmic Chef
I was given some beautiful frozen blueberries and they are screaming to go into this cake. I love the yogurt in it – definitely light and wonderful.
Ling
How can you lose the recipe!!!!!!!!! NOOOO
Cara Waters @Gourmet Chick
I love yoghurt in cakes as well – plus it feels sort of healthy!