The team at Dormouse and The Teapot were thrilled to receive a delivery of TOTAL Greek yoghurt the other day courtesy of FAGE.
We are already big fans of TOTAL and often use yoghurt as a low fat tasty alternative to cream or crème fraiche in cooking. We have never tried at baking with it however and inspired by the classic Greek yogurt cake (Yaourtopita) we had a go at whipping up a gorgeous orange and clove cake for tea time.
The end result was simply delicious, the cake had a moist crumb and the rich flavors of cloves and tangy citrus were lovely. It was not too sweet and so was perfect with afternoon tea and even breakfast (yes we love cake that much!)
Here's the recipe if you would like to have a go yourself...
Orange and Clove Cake
What you need:
For preparing the cake tin
1 tablespoon butter, for greasing cake tin
1 tablespoon plain flour, for flouring pan
For the cake
250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cloves
1/4 teaspoon salt
50g sugar
2 tablespoons grated orange zest
2 tablespoons lemon zest
6 tablespoons honey
3 eggs
1 teaspoon vanilla extract
80ml extra virgin olive oil
350g TOTAL Greek yoghurt
2 oranges, cut in sections, drained of juice
We are already big fans of TOTAL and often use yoghurt as a low fat tasty alternative to cream or crème fraiche in cooking. We have never tried at baking with it however and inspired by the classic Greek yogurt cake (Yaourtopita) we had a go at whipping up a gorgeous orange and clove cake for tea time.
The end result was simply delicious, the cake had a moist crumb and the rich flavors of cloves and tangy citrus were lovely. It was not too sweet and so was perfect with afternoon tea and even breakfast (yes we love cake that much!)
Here's the recipe if you would like to have a go yourself...
Orange and Clove Cake
What you need:
For preparing the cake tin
1 tablespoon butter, for greasing cake tin
1 tablespoon plain flour, for flouring pan
For the cake
250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cloves
1/4 teaspoon salt
50g sugar
2 tablespoons grated orange zest
2 tablespoons lemon zest
6 tablespoons honey
3 eggs
1 teaspoon vanilla extract
80ml extra virgin olive oil
350g TOTAL Greek yoghurt
2 oranges, cut in sections, drained of juice
How to make the cake:
Preheat oven to 180°C or gas mark 4. Grease a 9-inch round cake tin with the butter. Sprinkle sides and bottom of pan with flour, shaking and tapping to coat pan evenly. Set aside.
In bowl, mix together flour, baking powder, baking soda, cloves and salt. Set aside. In a separate bowl, combine sugar with orange and lemon zest. and rub together with your fingers to release the oils of the zest Stir in honey, eggs and vanilla extract. Beat to combine well. Slowly pour in olive oil and stir to combine. Stir in yoghurt. Stir in flour mixture in small batches, taking care not to over mix the batter.
Pour cake batter into cake tin. Smooth the batter out by tapping the pan on the counter. Arrange orange sections on top of the batter and press down until you can see just the top of the orange. As the cake bakes, the oranges will sink slightly as the cake rises.
In bowl, mix together flour, baking powder, baking soda, cloves and salt. Set aside. In a separate bowl, combine sugar with orange and lemon zest. and rub together with your fingers to release the oils of the zest Stir in honey, eggs and vanilla extract. Beat to combine well. Slowly pour in olive oil and stir to combine. Stir in yoghurt. Stir in flour mixture in small batches, taking care not to over mix the batter.
Pour cake batter into cake tin. Smooth the batter out by tapping the pan on the counter. Arrange orange sections on top of the batter and press down until you can see just the top of the orange. As the cake bakes, the oranges will sink slightly as the cake rises.
Bake until cake is firm and spongy to the touch and lightly browned, for about 35 to 45 minutes.
Cool on a wire rack for 5 minutes. Remove the cake from the pan and cool completely on wire rack. Wrapped tightly, cake will keep 2 to 3 days (if it lasts that long!)
Yum!
TOTAL Greek Yoghurt is delicious eaten alone, with fruit or with nuts and honey, and makes a good accompaniment or ingredient in a wide range of dishes, sauces, dips, marinades, smoothies, desserts and baking. Recipes are available at www.totalgreekyoghurt.com
We recieved TOTAL greek yoghurt free of charge to enable us to make this cake, however we are happy to say we are huge fans and our opinions about this product are our own.