Moist Yogurt Cake with Crunchy Mixed Nuts

Here’s a delightful cake I whipped up this past Christmas, nothing too complicated, just a wonderfully fluffy yogurt cake studded with crunchy mixed nuts! It turned out absolutely delicious and was such a charming alternative to the more traditional Christmas cakes. This cake is perfect for the holidays, but honestly, it’s so good you’ll want to make it all year round. I hope you love it as much as I do!

What makes this cake truly special is the yogurt, it’s an absolutely awesome cake ingredient that not only cuts on the fat from butter or oil, but gives incredible bounce and creaminess to any cake, but also adds a slight tartness that helps cut through the sweetness. This creates a more complex, balanced flavour that’s just so much more interesting than your typical cake. This time around, I also added some dried fruits which you can either sprinkle on top or fold right into the batter for extra festive flair.

As you can see from my experience, I learned that it’s better to mix the nuts evenly throughout the batter rather than layering the, my first attempt came out slightly lopsided because some parts rose better than others! But even with that little mishap, it was absolutely delicious, so I’ve adjusted the recipe below to ensure you get perfect results every time. Let’s check the recipe!

Moist Yogurt Cake with Crunchy Mixed Nuts

Servings: 12
Time: 1hr 30min
Difficulty: Normal
Rating: ★★★★★
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Nothing like a yummmy creamy cake perfect for a party or if you are feeling fancy just a nice afternoon tea hehehe, its quite delicious and i think the pictures dont make it justice on how fluffy and creamy this cake is, just divine!

Ingredients

Flour – 300g
Baking Powder – 1 Teaspoon
Sugar – 300g
Dried Fruits – 200g (Bag of mixed dried fruit)
Eggs – 5
Greek Yogurt – 2 (250ml)
Butter – for greasing
Almonds – for sprinkling (sliced)

Directions

Grease a cake pan with butter and line the bottom with parchment paper. Preheat the oven to 350°F (180ºC).

In a bowl, combine the yogurt and sugar, followed by 2 eggs and 3 egg yolks. Whisk until creamy, then add the sifted flour and baking powder and mix.

Whisk the 3 egg whites until stiff and fold into the mixture.

Finally, chop the nuts, sprinkle with a bit of flour, and mix into the batter. Pour into the pan and sprinkle with sliced almonds. Bake in the oven.
Bake for about 35 to 40 minutes until golden brown, prick with a toothpick in the center, if it comes out dry, the cake is ready, let it cool, remove from the pan, and it’s ready to eat. Bon appétit! 😀

Notes: Greek yogurt works best because of its thickness, tanginess and full fat, you can also use Skyr yogurt as an alternative.

Feel free to use whatever nuts you have on hand – walnuts, pecans, hazelnuts, or even pistachios work beautifully, if you want to add dried cranberries, raisins, or chopped dried apricots, use about ½ cup and toss with flour before folding in.

Tossing the nuts (and dried fruit) with flour before folding them in prevents them from sinking to the bottom, like they kinda did, or just sprinkle them on top for a more even look 😀

This recipe for Moist Yogurt Cake with Crunchy Mixed Nuts was originally created on BakeAfter.com. Esta receita de Bolo de Iogurte Natalício foi publicada em português no Iguaria.com.