Delicious Recipes
Tropical Almond Yoghurt Cake
Look no further for the ultimate Summer cake. This almond loaf cake is flavoured with Glenilen Mango & Passionfruit Yoghurt and decorated with it too. It’s a great cake to make ahead of time and assemble last minute before need it. Top it with tropical fruits and I guarantee, it will turn heads at you BBQs this Summer.
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Ingredients
Cake
- 100 g Glenilen Natural Yoghurt with Mango &Passionfruit
- 165 g butter
- 165 g caster sugar
- 3 medium eggs
- 100 g ground almonds
- 150 g self raising flour
Icing
- 2 tbsp Glenilen Natural Yoghurt with Mango & Passionfruit
- 100 g icing sugar
- fresh mango to garnish (optional)
Method
- Preheat your oven to 180C/160C fan
- Line a 2lb loaf tin with a paper liner or parchment
- Into a bowl, mix the butter and sugar with a wooden spoon until soft and pale in colour
- Add the eggs, one at a time mixing between each addition
- To this add the flour and almonds and mix
- Finally add the yoghurt and combine
- Spoon this into the prepared tin and place in the centre of the oven for 55-60min. You can check by inserting a skewer to see if the cake is cooked
- Once baked, remove and allow to cool
- For the icing, simply mix the sugar and yoghurt and spoon over the cooled cake
- Dice up some fresh mango and sprinkle this over the top of the icing and serve
