There comes a time in every single person’s life when one has simply too much yoghurt in the fridge. Other than the obvious face mask or hair cure solution here is another: baking. I had a kilo tub of plain yoghurt lurking in my fridge which was nearing its expiration date and I decided to look up cake recipes which utilize yoghurt.
The blog Chez Catey Lou turned up with a lovely Blueberry Lemon Yoghurt Loaf recipe and as a plus it used only a small amount of oil which I reduced even further. Below is my variation on her recipe. I believe that this recipe can also be used as a base for other flavour combinations: lemon/poppy seed, lemon/pistachio/cranberry, orange/ mixed berry etc. I would though stick with flavours which complement the flavour of plain yoghurt.
Lemon & Pistachio Yoghurt Loaf
Ingredients
1 cup whole meal flour
1/2 cup all purpose flour (note: you can use all all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yoghurt
1/2 cup sugar
3 large eggs, at room temperature
1 lemon grated, and juice from half the lemon
1 teaspoon vanilla extract
1/4 cup vegetable oil
50 gr slivered pistachio
Directions
Preheat the oven to 180°C. Grease an 8 1/2 by 4 1/2-inch loaf pan. Line the bottom with a large strip of parchment paper that hangs over the edges – this helps with easy removal of the loaf after baking.
In a medium bowl, sift together flours, baking powder, and salt.
In a large bowl, whisk the yogurt, sugar, eggs, lemon zest, lemon juice, vanilla and oil until thoroughly combined.
Slowly whisk the dry ingredients into the wet ingredients.
Pour the batter into the prepared pan and spread it evenly. Bake for about 50 minutes (bout 20 minutes for muffins), or until a cake tester placed in the center of the loaf comes out with a few moist crumbs. Do not over-bake. Let the cake cool for about 10 minutes in the pan, then turn it out onto a rack to cool completely before slicing.
If you are looking for wholemeal flour Carrefour is now carrying Jenan flours in addition to outmeal. I have had a most difficult time finding more rustic flour here in the UAE so this is a nice addition in my kitchen.
The blog Chez Catey Lou turned up with a lovely Blueberry Lemon Yoghurt Loaf recipe and as a plus it used only a small amount of oil which I reduced even further. Below is my variation on her recipe. I believe that this recipe can also be used as a base for other flavour combinations: lemon/poppy seed, lemon/pistachio/cranberry, orange/ mixed berry etc. I would though stick with flavours which complement the flavour of plain yoghurt.
Lemon & Pistachio Yoghurt Loaf
Ingredients
1 cup whole meal flour
1/2 cup all purpose flour (note: you can use all all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yoghurt
1/2 cup sugar
3 large eggs, at room temperature
1 lemon grated, and juice from half the lemon
1 teaspoon vanilla extract
1/4 cup vegetable oil
50 gr slivered pistachio
Directions
Preheat the oven to 180°C. Grease an 8 1/2 by 4 1/2-inch loaf pan. Line the bottom with a large strip of parchment paper that hangs over the edges – this helps with easy removal of the loaf after baking.
In a medium bowl, sift together flours, baking powder, and salt.
In a large bowl, whisk the yogurt, sugar, eggs, lemon zest, lemon juice, vanilla and oil until thoroughly combined.
Slowly whisk the dry ingredients into the wet ingredients.
Pour the batter into the prepared pan and spread it evenly. Bake for about 50 minutes (bout 20 minutes for muffins), or until a cake tester placed in the center of the loaf comes out with a few moist crumbs. Do not over-bake. Let the cake cool for about 10 minutes in the pan, then turn it out onto a rack to cool completely before slicing.
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| Lemon & Pistachio Yoghurt Loaf |
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| Muffins made with strawberries and lemon |
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| Wholemeal Jenan Flour |
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