Lower Fat Summer Yoghurt Berry Cake

Posted in - Bake & Healthy Recipes & Puddings & Recipes on July 27th 2016 1 Comments

We are going on holiday in August and I am determined to use up all we have in the fridge and larder.  For some reason I had an awful lot of yoghurt, courtesy of my son who pops all sort into the shopping trolley and by the time we have made it to check-out, I give in.  So a combination of this and berries from the garden lead to this cake.  It is a little denser than anticipated but with it, totally yummy and a little more guilt free than your average cake – no butter!

500g SR flour
350g caster sugar
1 3/4/425ml cups plain yoghurt
1 tsp vanilla extract
250ml vegetable or sunflower oil
200ml berry compote (put some berries in a pan with a spoonful or two of sugar and let it heat gently until the juice flow.  Cool and measure 200ml)

Half a cup of icing sugar
1 tsp lemon juice
A little boiling water


  1.  Preheat the oven to 160ºC and oil a two loaf tins or a Bundt tin well.
  2.  Put the flour, sugar and yoghurt in a mixing bowl and mix.
  3.  Follow with the oil, and blend thoroughly.
  4.  Now pour in the berries and their liquid.  Only stir in for two turns of the spoon.
  5.  Pour the mixture into the tin.
  6.  Bake for 50 minutes.  After 40 minutes you may need to cover the cake with tin foil if it is too dark.
  7.  When a skewer inserted into the cake comes out dry, remove it from the oven.  Let it rest for 5 minutes before turning it out onto a wire rack.
  8.  Mix the icing sugar with a little hot water from the kettle and a tsp lemon juice.  Add the lemon juice followed by a tiny bit of hot water.  Be really careful when adding the water as you only need a little bit.  Whisk it in until you  have a smooth and runny paste. Drizzle it over the cake.
  9. Cool and serve.  Yum!

As of now (1) people have had something to say...

  • Gabrielle Pilot - Reply

    August 1, 2016 at 4:19 pm

    Hello Vicky,
    We have just had a delightful visit from your dear Mum, Elspeth.
    She covered so much family news: chatting 100 miles/minute!
    Heard about the auctioning of the family tiara, which you wore for your wedding!
    She also showed us your marvellous cookbook & novel. I’ll order copies right away.
    Bravo! to you, Vicky. How do you manage running a household, testing, creating recipes
    for your excellent web site AND publishing your fascinating cookbook. Wow!!!
    Do try & slow down & rest for your holiday, Vicky.
    Warmest wishes,
    Gabrielle & Wakeham

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