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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Chocolate and yoghurt pudding
This is a serious dessert with a deceptively light sponge, thanks to the yoghurt. A real crowd-pleaser!
1 cup plain flour
4 tbsp cocoa powder
75g dark chocolate, finely chopped, plus extra, to serve
1 1/2 tsp baking powder
3/4 cup caster sugar
1/2 cup Greek yoghurt, plus extra, to serve
2 tbsp butter, melted
1 egg
1/3 cup brown sugar
Preheat the oven to 180°C. Mix the flour, 3 tbsp of the cocoa powder, chopped chocolate, baking powder and caster sugar together in a large bowl. Stir the yoghurt, butter and egg together in a jug and then stir this mixture into the dry ingredients. Spoon into 6 ramekins or ovenproof dishes.
Place the brown sugar and remaining tbsp of cocoa powder in a measuring jug and gradually stir in 250ml boiling water. Stir until the sugar has dissolved. Pour carefully and evenly over the six puddings and bake for 20-25 minutes, until firm to the touch.
Top with extra chopped chocolate and serve immediately with extra yoghurt on the side.
Serves 6
Yoghurt, lemon and almond cake with white chocolate icing
I find yoghurt-based icings are much more in tune with my palate than butter-based ones - just as indulgent, but not as rich.
butter, for greasing
2 eggs
1 cup caster sugar
3/4 cup Greek yoghurt
1/2 tsp vanilla extract
zest of 3 lemons,
finely grated
1 cup plain flour
1/2 cup almond meal
1 1/2 tsp baking powder
For the topping
70g Greek yoghurt, at room temperature
125g white chocolate, melted and cooled
3 tbsp icing sugar
50g blanched almonds, toasted
Preheat the oven to 170°C. Grease an 18cm- square cake tin with butter and line the base with baking paper. Whisk the eggs and caster sugar with an electric beater in a large bowl until thick and creamy.
In a separate bowl, combine the yoghurt, vanilla and lemon zest. Gently stir into the egg mixture. Fold in the flour, almond meal and baking powder and pour into the tin.
Bake for 40 minutes, until the cake is golden and a skewer comes out clean. If needed, cover with a square of foil 30 minutes into baking to stop it from going too brown. Cool on a wire rack.
For the topping, stir the yoghurt into the cooled melted chocolate until smooth. Sift in the sugar and stir to combine. Cover and chill in the fridge for 20 minutes, until it reaches a spreadable consistency. Spread onto the cooled cake and top with the chopped almonds to serve.
Serves 8
Photography by Laura Edwards. Food styling by Marina Filippelli. Props styling by Rachel Jukes