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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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Servings 6




  • 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


  • 2 tbsp Glenilen Natural Yoghurt with Mango & Passionfruit
  • 100 g icing sugar
  • fresh mango to garnish (optional)


  • 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