To celebrate Yogurt Week which is 19-25 May I made a gluten free celebration cake with yogurt for my son’s 17th birthday. I have already written about my love of yogurt but it is a great ingredient to use in gluten free bakes because of the added moisture it gives which is certainly needed. This recipe makes a very moist cake that doesn’t crumble like many gluten free cakes often do.

These facts about just how popular yogurt is have been provided by the Yogurt Council:

• One in five British consumers eat yogurt every day.
• Almost two thirds of adults eat yogurt at least once a week.
• In Britain we bought over 2.7 billion pots of yogurt in the last year, that is 7.4 million pots are eaten everyday.

And the history of yogurt:

• Yogurt is one of the oldest foods developed by man.
• It is believed to have been eaten by man since 10,000 to 5,000 BC

The health benefits of eating yogurt:

• Yogurt contains a range of important nutrients to ensure a healthy, balanced diet and lifestyle.
• It contains vitamins and minerals including vitamin B, calcium, iodine, phosphorus and potassium.
• It contains protein which helps maintain and growth of muscles and bones.
• Yogurt provides all 9 essential amino acids (which make up protein) which can’t be made by the body.
• Live yogurt cultures can often help improve the digestion of lactose for people that are sensitive to lactose.

Easy Yogurt Celebration Cake

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Author: Cherished By Me

Recipe type: Cake, Gluten Free

Serves: 12

Ingredients

• 350g caster sugar
• 250g self raising flour
• 350g soft butter (I use stork)
• 100g ground almonds
• 200ml natural yogurt
• 3 eggs
• 2tsp vanilla extract
• 1 tsp gluten free baking powder
• 150g raspberry jam plus extra if you decorate it the way I did
• Decoration optional
• 500g marzipan
• 500g fondant icing sugar

Instructions

1. Heat oven to 180ºC/ Gas mark 4
2. Grease and line two 20cm cake tins
3. Beat the sugar, flour, butter, almonds, yogurt, vanilla extract and baking powder until well combined and smooth.
4. Pour the mixture into the tins.
5. Bake for 30-35 minutes until golden and cooked.
6. Leave to cool for five minutes before turning out on a wire rack to cool completely.
7. Sandwich the cake with the raspberry jam.
8. Optional decorating:
9. I brushed raspberry jam over the top and sides of the cake and then covered the cake in marzipan. It was finished off by pouring the made up fondant icing over the cake. Note: do not be impatient whilst waiting for icing to set like I was, let it dry completely before attempting to move, for a better finish.

Notes

As with most recipes this can be made using ordinary self raising flour too.

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Disclosure: I have been compensated the cost of ingredients for this post.