In practice: Yogurt-based recipes

Fig and honey yogurt loaf cake


Selected for you this week: Fig and honey yogurt loaf cake, a recipe by April Harris. Every week, we bring you valuable quotes from around the web on yogurt.

Ingredients (12 slices)

  • 1½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup Fig and Honey Yogurt
  • 1 cup sugar
  • 3 large eggs
  • the grated zest of one orange
  • 1 teaspoon orange flower water or orange extract
  • ½ cup mild olive oil
  • For the glaze
  • 1 cup icing sugar (confectioner’s sugar)
  • ½ teaspoon orange flower water or orange extract
  • 1 – 2 tablespoons orange juice (squeezed from the orange you took the zest from)


  1. Preheat the oven to 350°F (175°C or °160°C for fan ovens).
  2. Grease and flour or line an 8½ x 4¼ x 2½ inch loaf pan.
  3. Sift the flour, baking powder and salt into a medium bowl. Set aside.
  4. In a large bowl, whisk together the yogurt, sugar, eggs, orange zest and orange flower water.
  5. Add the dry ingredients to the wet ingredients a bit at a time, whisking between additions.
  6. Fold the olive oil into the batter using a rubber spatula until the mixture is thoroughly combined.
  7. Pour the batter into the loaf pan.
  8. Bake for 40 to 50 minutes or until a cake tester inserted in the centre of the cake comes out clean.
  9. Allow the cake to cool in the pan for 15 minutes before removing to a wire rack to cool completely.
  10. When the cake is cold, prepare the glaze.
  11. Place the icing sugar in a small bowl.
  12. Add the orange flower water and then gradually whisk in the orange juice until a smooth, pourable consistency is reached.
  13. Put a sheet of parchment paper under the rack the cake cooled on and drizzle the glaze over the cake.
  14. Allow the glaze to set before slicing.
source: April Harris

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