20 April 2018

Greek Yogurt Marble Butter Cake

I haven't been attempting much new bakes recently, choosing to stick to the same old trusted recipes again and again. I blame it on the weather which is crazily hot and most days I'm simply brain dead from the heat! Also don't have the mood to do any food styling or photography :(

I digress.

But when I saw an IG post by HoneyBeeSweets.sg on a Greek Yogurt Bundt Cake that she baked few days ago, I simply couldn't resist trying it out. Actually it was because I have a tub of Greek Yogurt that's near expiry :p

I have mentioned before that I'm not a fan of butter cakes nor pound cakes as they are more dense and dry in texture. Surprisingly this cake was not as dense or heavy as the usual butter cake and it was quite moist, probably due to the addition of greek yogurt in the batter. The chocolate paste added a contrasting taste to the butter cake which I like.

Was supposed to wait till the next day for the buttery flavour to develop but I couldn't resist taking slice after slice when the cake barely cooled down. Enjoyed more slices with a hot cup of tea for breakfast again. #fatdieme. Baked two loaves and gifted the remaining, as I've already satisfied by my cravings :)

This recipe is certainly a keeper! 

Greek Yogurt Marble Butter Cake
(makes 2 loaves using 7x24cm rectangle cake pan, or 18cmx18cm square cake pan, or 20cm round cake pan)
  • 15g cocoa powder
  • 30g hot water
  • 3 tbsp fresh milk + 1 tsp lemon juice
  • 225g Greek yogurt
  • 400g cake flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 200g unsalted butter
  • 200g caster sugar
  • 3 eggs (65g egg with shell)
  • 2 tsp vanilla extract
  1. Line the cake pan with parchment paper. Preheat oven to 170 degree celsius, top & bottom heat.
  2. Mix cocoa powder with hot water, stir till a smooth chocolate paste. Set aside.
  3. Add lemon juice to fresh milk, mix and let the mixture curdle, about 5 mins. Then add the mixture into the greek yogurt. Mix well and set aside.
  4. Sift cake flour, baking powder, baking soda and fine salt into a mixing bowl. Set aside.
  5. Cream butter and caster sugar using paddle attachment of electric mixer on medium high speed, till light and fluffy for about 5 mins.
  6. Turn speed of mixer to low, add the eggs, one at a time, switch to medium speed and beat till well-incorporated.
  7. Add vanilla extract and mix well.
  8. Add the flour mixture in 3 additions, alternating with the yogurt mixture.
  9. Scoop about 1/3 cup of batter and mix well with the chocolate paste to form a chocolate batter.
  10. Fill the cake pan with main batter till 1/3 height, add dollops of chocolate batter and swirl the chocolate batter into main batter using a toothpick or cake tester. Add more batter till the next 1/3 height, add dollops of chocolate batter and swirl the chocolate batter into main batter. Finally fill the cake pan with the remaining main batter, add the remaining chocolate batter and swirl into the main batter.
  11. Bake the marble cake batter for about 50 mins at 170 degree celsius. 
  12. Once baked, remove from oven and let the cake cool down completely before unmoulding. 
  13. Store the cake in an airtight container, the cake tastes better the next day.

No comments:

Post a Comment