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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
Servings 6 people
Ingredients
- 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
Instructions
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Pre-heat oven to 150°C / Gas mark 2. Grease and line a 20-21 cm round cake tin and set aside.
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Place butter, sugar and vanilla extract in a large bowl and whisk until light and fluffy. I used an electric hand held whisker.
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Add in the beaten eggs, one at a time, and whisk.
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Add in the greek yoghurt, and the lychee juice from the tin and whisk.
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Add the sieved flour. salt and ground almonds, all separately into the bowl and then using a wooden spoon or spatula, beat it in.
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Fold in around half of the lychees and place into the cake tin.
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Place the remaining lychees on the top of the cake.
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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.
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Once cool, dust with icing sugar. Enjoy!
Recipe Notes
BIG TIP:
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.