WALNUT YOGURT RECIPES

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GREEK YOGURT RECIPES - BBC GOOD FOOD



Greek yogurt recipes - BBC Good Food image

A pot of creamy Greek yogurt is a versatile ingredient that can be used to make dips, sauces, bakes and desserts. Browse our collection of Greek yogurt recipes for everyday inspiration.

Provided by Good Food team

Number Of Ingredients 1

THE ULTIMATE MAKEOVER: COFFEE WALNUT CAKE - BBC GOOD FOOD



The ultimate makeover: Coffee walnut cake - BBC Good Food image

A delicious but lighter version of teatime favourite, coffee and walnut cake

Provided by Angela Nilsen

Categories     Afternoon tea, Treat

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield Cuts into 12 slices

Number Of Ingredients 19

1 tbsp coffee granules, plus 1 tsp
225g self-raising flour
1 tsp baking powder
50g ground almonds
85g light muscovado sugar
50g golden caster sugar
25g chopped walnuts
2 eggs , beaten
250g natural yogurt
75ml walnut oil
2 tbsp golden caster sugar
2 tsp coffee granules
140g light mascarpone
100g quark
1 tbsp icing sugar
¼ tsp vanilla extract
140g fondant icing sugar
1 tsp coffee granules
1 tbsp finely chopped walnuts

Steps:

  • Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.
  • Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.
  • Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.

Nutrition Facts : Calories 336 calories, FatContent 15 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 30 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.43 milligram of sodium

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