YOGURT CAKE RECIPE - BBC RECIPES

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GIN & TONIC CAKE RECIPE | BBC GOOD FOOD



Gin & tonic cake recipe | BBC Good Food image

Fan of gin & tonic? What could be better than your favourite tipple in cake form? A fabulous showstopper for afternoon tea or a summer celebration

Provided by Elena Silcock

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 45 minutes

Prep Time 1 hours

Cook Time 45 minutes

Yield 15

Number Of Ingredients 18

250g salted butter
325g golden caster sugar
4 eggs
250g self-raising flour
75g natural yogurt
2 large limes, juice only
75ml gin
150ml tonic water
1 tsp juniper berries, lightly crushed
200g softened butter
400g icing sugar
2 tbsp milk
zest of 3 limes (using up those you've juiced, above)
2 limes, zested then 1 cut into thin wedges to decorate
1 tbsp granulated sugar
lemon sherbets
¼ cucumber, peeled into ribbons
party straws

Steps:

  • Heat the oven to 180C/160C fan/gas mark 4. Greese and line 2 x 20cm cake tins. In a freestanding electric mixer, or using an electric whisk, beat together the butter and 200g of the sugar until pale and fluffy, for around 5 mins. Add the eggs one by one, making sure they are fully incorporated before adding the next one. If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour. Mix the natural yogurt with the juice of one of the limes and 50ml of the gin, then add this to the cake mixture to make a thick and silky mixture. Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean.
  • Meanwhile, make the syrup. Put the remaining sugar, tonic water, juniper berries and juice of one lime into a saucepan over medium heat. Once the sugar has dissolved, bring to the boil and cook for 5-7 mins, until it’s a thick syrup. Cool for 5 mins, strain then pour in the remaining gin and set aside.
  • Once the cake is out of the oven, allow to cool for 5 mins, then prick all over with a skewer, then liberally spoon the syrup mix over both of the cakes. Allow to cool completely in the tin.
  • To make the buttercream, beat the butter until soft, then add the icing sugar, a little at a time to avoid a sugar cloud! Once fully incorporated, add the milk and the zest of the limes.
  • To assemble, place one of the cake layers on a cake board, cover with 1/3 of the buttercream then sit the second cake layer on top. Cover this, too, in just a thin coat of icing then put the cake in the fridge for 30 mins to firm up – this will make it easier to get the rest of the icing on smoothly. Use the remaining buttercream to cover the top and sides of the cake.
  • To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.

Nutrition Facts : Calories 517 calories, FatContent 26 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 49 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.77 milligram of sodium

LEMON & ELDERFLOWER CELEBRATION CAKE RECIPE | BBC …



Lemon & elderflower celebration cake recipe | BBC … image

Decorate this simple elderflower and lemon cake with edible flowers for a showstopping celebration dessert. It's perfect for a wedding or birthday

Provided by Cassie Best

Categories     Dessert, Treat

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield Serves 15-18

Number Of Ingredients 14

oil, for greasing
6 medium eggs
100g natural yoghurt
50ml milk
450g butter, softened
450g golden caster sugar
450g self-raising flour
finely grated zest of 1 lemon, plus juice
3 tbsp elderflower cordial
250g butter, softened
300g full fat cream cheese
700g icing sugar
finely grated zest of 1 lemon
fresh flowers to decorate

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment. In a jug, whisk the eggs, yogurt and milk. Beat the butter and sugar together in a large bowl, using an electric hand whisk. When you have a light and fluffy mixture, add the flour, the liquid in the jug and the lemon zest. Mix again until smooth. Divide the cake mixture between the tins, level the surfaces and bake for 40 mins.
  • Mix the lemon juice and elderflower cordial. When the cakes are cooked, poke all over the surface with a cocktail stick then spoon the lemon and elderflower syrup over the cakes. Leave to cool in the tins. Once cool, you can wrap in cling film and keep for 3 days before icing.
  • To make the icing, beat the butter until smooth with an electric hand whisk. Add half the icing sugar, use a spatula to mash the mixture together (this will help to prevent an icing sugar cloud) then whisk again. Add the remaining icing sugar, cream cheese and lemon zest, mash again, then whisk again until smooth.
  • Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don’t worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.

Nutrition Facts : Calories 715 calories, FatContent 38 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 86 grams carbohydrates, SugarContent 67 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.13 milligram of sodium

More about "yogurt cake recipe - bbc recipes"

GIN & TONIC CAKE RECIPE | BBC GOOD FOOD
Fan of gin & tonic? What could be better than your favourite tipple in cake form? A fabulous showstopper for afternoon tea or a summer celebration
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Afternoon tea, Dessert, Treat
Calories 517 calories per serving
  • To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.
See details


LEMON & ELDERFLOWER CELEBRATION CAKE RECIPE | BBC …
Decorate this simple elderflower and lemon cake with edible flowers for a showstopping celebration dessert. It's perfect for a wedding or birthday
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert, Treat
Calories 715 calories per serving
  • Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don’t worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.
See details


GIN & TONIC CAKE RECIPE | BBC GOOD FOOD
Fan of gin & tonic? What could be better than your favourite tipple in cake form? A fabulous showstopper for afternoon tea or a summer celebration
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Afternoon tea, Dessert, Treat
Calories 517 calories per serving
  • To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.
See details


LEMON & ELDERFLOWER CELEBRATION CAKE RECIPE | BBC …
Decorate this simple elderflower and lemon cake with edible flowers for a showstopping celebration dessert. It's perfect for a wedding or birthday
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert, Treat
Calories 715 calories per serving
  • Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don’t worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.
See details


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