A lighter kind of cake

By Bill Granger
Updated March 11 2013 - 12:23am, first published March 10 2013 - 4:00am
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I love using natural Greek-style yoghurt in baking - especially when I want a sweet treat with a tart edge, or feel like I've over-indulged on the butter and need to be good (or, at least, not as naughty).

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