Total Greek Yoghurt and the perfect Afternoon Cake

There are a handful of great food magazines available at the moment, but one of my favourites is Australian Gourmet Traveller. I've been a devoted reader for a number if years and I must admit I cant help but get excited every time I collect a new edition. It’s a great magazine, glossy, inspirational, totally indulgent and while I admit that the recipes aren’t always practical, every now and again when you have the time and the desire to be impractical you’ll find it’s well worth the effort!

I recently discovered a fantastic recipe from the January 2010 edition: Yoghurt and Almond cake. This recipe was an attractive option as Greek yoghurt and ground almonds are two things always found in my shopping trolley. The Greek Yoghurt used in this cake provides a substantial and velvety finish that when combined with caramel nectarines makes the perfect ending to an Autumnal mid-day feast with friends!    

I chose to use Total Greek Yoghurt. Its been a favourite for a while, the appeal being that it has many variants - Full Fat, 2% or even 0% - so its perfect if you love the decadence of Greek Yoghurt yet don't want the guilt of full fat!!


Yoghurt and Almond Cake


140 grams Self-raising flour
4 eggs, separated
110 grams white sugar
210 grams Total Greek Yoghurt (I used full fat)
80 mls Olive Oil
Juice and rind of 1 lemon
70 grams of ground Almonds
110 grams of caster sugar


Preheat oven to 180C. Sift flour into a bowl and set aside. Whisk yolks and white sugar in an electric mixer until pale and creamy (5-7 minutes). Add yoghurt, olive oil, rind and juice, stir to combine, then fold in flour and ground almonds and set aside. Whisk eggwhite in an electric mixer until soft peaks form (2-4 minutes), then gradually add caster sugar and whisk until firm peaks form (1-2 minutes). Fold eggwhite mixture through yoghurt mixture, pour into a buttered, floured and base-lined 23cm-diameter springform cake tin and bake until golden and a skewer withdraws clean (35-40 minutes). Cool in tin on a wire rack. 


Caramel Nectarines*


3 Nectaries, cut in wedges and stones discarded
200 grams white sugar
juice of 1 orange


Place nectarines in a heatproof bowl and set aside. Combine sugar and 60ml water in a small saucepan and bring to the boil over medium heat, stirring to dissolve sugar and brushing down sides of pan with a wet pastry brush to remove sugar crystals, then cook until caramel (8-10 minutes). Add orange juice (be careful as mixture may spit), stir to dissolve. Pour over nectarines stir to combine and set aside for 1 hour, then spoon over cake, scatter with shaved almonds and serve with vanilla ice cream ... or more Greek yoghurt