Greek yoghurt and lychee cake
A simple and delicious Greek yoghurt cake with exotic lychees!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
- 150 g unsalted melted butter
- 190 g caster sugar
- 1 tsp vanilla extract
- 3 large eggs beaten
- 90 g gluten free self raising flour sieved
- pinch of salt
- 100 g ground almonds
- 1 tin 425g lychees or other fruit
- 2 tbsp greek yoghurt
- handful flaked almonds for the topping optional
Pre-heat oven to 150°C / Gas mark 2. Grease and line a 20-21 cm round cake tin and set aside.
Place butter, sugar and vanilla extract in a large bowl and whisk until light and fluffy. I used an electric hand held whisker.
Add in the beaten eggs, one at a time, and whisk.
Add in the greek yoghurt, and the lychee juice from the tin and whisk.
Add the sieved flour. salt and ground almonds, all separately into the bowl and then using a wooden spoon or spatula, beat it in.
Fold in around half of the lychees and place into the cake tin.
Place the remaining lychees on the top of the cake.
Bake in the middle of the oven for around 20 mins then cover loosely with foil. Place back in oven for a further 30 mins, regularly checking it with a cake tester. It may need more time back in the oven.
Once cool, dust with icing sugar. Enjoy!
To stop the lychees falling to the bottom, pop them in a tablespoon of flour from the recipe's dry ingredients. Fold the flour coated fruit into the batter as the very last step before baking.