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Redcurrant and yoghurt cake recipe


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  • Yoghurt cake

This is a light and tangy redcurrant cake with Greek yoghurt. A perfect summer treat on a sunny afternoon in the garden.

299 people made this

IngredientsMakes: 1 cake

  • 125g soft unsalted butter
  • 200g caster sugar
  • zest of 1 lemon
  • 3 eggs
  • 250g Greek plain yoghurt
  • 300g plain flour
  • 1 heaped teaspoon baking powder
  • 300g redcurrants (fresh or frozen)
  • 1 pinch ground cardamom
  • icing sugar, for dusting

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat oven to 190 C / Gas 5. Grease a 26cm springform cake tin and line with baking parchment.
  2. In a mixing bowl, cream together the butter and sugar. Add lemon zest then add the eggs, one at a time, mixing well after each addition. Stir in yoghurt.
  3. In a separate bowl, combine the flour and baking powder then gradually combine with the wet ingredients.
  4. Pour half of the cake mixture into the prepared tin and smooth the top. Sprinkle a layer of redcurrants on top and cover with the second half of the cake mixture. Carefully smooth over the top, without disturbing the redcurrants.
  5. Bake until golden brown and a skewer inserted into the centre of the cake comes out clean, about 30 minutes. Remove from the oven and allow to cool in the tin. Once cool, pop the cake out of the springform tin and place on a serving plate. Add the cardamom to the icing sugar and mix. Place the icing sugar in a sieve and dust over the cake. Slice and serve!

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Reviews & ratingsAverage global rating:(11)

Reviews in English (8)

Lovely, full of fruit and still nice and cakey. Didn't go at all soggy from juice. I reduced the sugar to 125g and was still sweet enough. I also just stirred fruit through as it was easier.-18 Jul 2015

Went down really well with the whole family. Good way of using up red currants.-26 Jul 2014

Delicious! Most was consumed before the icing could be added.-12 Aug 2014


British Seasonal Recipes: Vegan Redcurrant & Yoghurt Loaf

Beautiful sharp redcurrants paired with the subtle sour note from the dairyfree yoghurt and a sweet crunchy pearl sugar topping make this Vegan Redcurrant & Yoghurt Loaf perfect for any time of the day. Quick to make its a great Dairyfree, Eggfree Lunchbox Lifesaver and a very yummy way to use up a surplus of redcurrants from No17!

Long time no see lovelies!

I feel like I have been hibernating recently. Probably because I kinda have. Things around here have been horrendous. The end of the academic year is always ridiculously busy for me at work anyway without any home drama on top! Its definitely been one of the toughest moments of being an allergy mum so far. Feeling useless is pretty much my default setting but its been amplified somewhat recently. I spend my working life making sure the children in my care get what they need BUT it is soul destroying not being able to do it for my own kids.

I wont go into details, to be honest I am still bloody exhausted at the thought of it all. At one point it felt like the only way to make it all stop was to walk away from The Peachicks. Its been one ridiculous situation after another and I am so very glad it is over. Well for a few weeks anyway! I am even more glad that the Peachicks are still pretty much unaware of it all. Although having my facebook hacked and then getting forced off the road by some unmentionable, were definitely not the most enjoyable highlights of the last few weeks of 2016/17 academic year. The girls are safe and that is all that matters!

Still onwards & upwards! Thankfully No17 and the Free From Gang have been keeping me going. And Life really is Better Outside!!

This Vegan Redcurrant & Yoghurt Loaf recipe is a lunchbox favourite and I’ve been meaning to post it for a few weeks now but other things got in the way!

Full redcurrant bushes are so pretty. All those bunches of bright red bunches hanging between the dark green leaves, glinting like jewels in the sunshine. You very rarely find them in the supermarkets and when you do, they are either really expensive or in a mixed bag of frozen fruit. We’ve had a couple of kilos out of the bush up at No17. Most ended up being devoured by the Peachicks before we got home and about half again we lost to the birds after the netting got a bit blown away in a storm! We are definitely going to keep them in next year and hopefully over the winter we are going to construct them a permanent walk-in fruit cage for some protection.

The most popular bit of this loaf was definitely the jammy layer created by adding fresh redcurrants between layers of cake batter. Its soft & gooey and a great contrast to the crunchy pearl sugar on top of the loaf! Alys enjoyed this loaf with some lemon & lime marmalade spread over it but to be honest it is just as nice plain with a cup of tea! The basic recipe is fairly similar to my Dairyfree Sultana Tea Loaf and this one is just as easy to make. The thing I like most about these loaf cakes is that the speed at which you can have one ready to go…. great for mornings when the Peachicks’ lunchboxes are looking really uninspiring! I can leave one of these in the oven before I go out to work in the morning ready for hubby to add to the packed lunches or for devouring at breakfast time!


Redcurrant coconut cream cheesecakes

I have so many more summer recipes I want to share while the sun in still high in the sky and warm on my skin for the next few weeks. I often make the mistake of having so many recipes I've experimented with and have actually run out of time to post them all whilst in season.

This simple recipe is something I whipped up for a Sunday dessert for my family a few weeks ago after a trip to my friends allotment to pick red currants because she had too many to eat herself. I picked a huge stash and have frozen a lot of them.

You could use other berries if you prefer - blueberries with some lemon zest would be amazing too! But I love these little shining red berry jewels sitting on top of the creamy white 'cheesecake' topping.

So, onto the cheesecake itself. yep it's my super simple tofu free cheesecake blend made with coconut flour and non dairy yoghurt. It literally takes a couple of to mix up and then some chill time. It's the same base that is used in these cheesecakes and also this cream (just at a different liquid ratio). The coconutty flavour is very mild and works really well to compliment it. My dad (who doesn't really like coconut) enjoyed this cheesecake.

I made these ahead ahead and stored in the freezer, allowing up to an hour to defrost before serving. If it's a little solid in the centre when you serve it thats still fine- kind of like ice cream! I find that its easier to remove from the pan when only slightly defrosted so that the side don't get mushed up as you remove it!

Recipe: Redcurrant coconut cream cheesecakes

Makes 4 muffins sized, 2 small or 1 medium cheesecakes (serves 4)

Ingredients:

  • 3/4 cup soy yoghurt (other yoghurts such as coconut would probably work well too)
  • 1/4 cup fine coconut flour
  • 1-2 tbs syrup of choice to taste
  • 1/2 tsp vanilla extract
  • 1/2 cup red currants (or other berries)

Base: I used some of my Wholeplus Squares mix, but you could use a similar 'bliss ball' style date and nut recipe' or this vanilla pie bites recipe.

Prepare base ingredients and set aside.

Combine all cheesecake ingredients in a small bowl and stir together well to from a thick paste. Set aside.

Press the base mix in the bottom of 2 small or 1 medium pie dish- use either silicone or one with a removable base and then top with the cheesecake mix, flatten the mix with the back of a spoon and then press the red currants into it.

Freeze to firm up. You can prepare ahead and freeze for up to 1 month. Allow to defrost for up to 1 hour to serve (dependant upon size of pans used). Best removed from the pan whilst still fairly frozen.

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Can fruit picking help with picky eating?

For a child who hates all fruit, in fact almost has a phobia of it, going fruit picking is kind of a big deal, right?

I arranged to go for the day with friends last week, in the first week of our school summer holiday. R, who is 6, and hasn't eaten a piece of fruit since he was around 18 months old, was reluctant, but (and this is a great step in the right direction I think) didn't put up a fight about coming along.

I can't say he was looking forward to it, but he joined in without a fuss. When we arrived at the pick your own farm we started off with tomatoes and cucumber. Neither of which he eats either, but they don't count as fruit in his mind, so they're not too scary. This was an accidental start but it was great because it allowed him to get really stuck in and we picked a lot of gorgeous little orange Sun Gold tomatoes.

We moved on to pick raspberries, of which Baby S probably ate more than his body weight straight off the bushes. Oops. By the time we got to the plums and redcurrants R was really into it and he singlehandedly picked an entire bagful of plums and punnet of redcurrants.

R's verdict of the day? "More fun than I was expecting."


  • 1 cup sugar
  • ½ cup vegetable oil
  • 1½ cups flour
  • 2 eggs
  • ½ teaspoon baking powder
  • ½ tablespoon ground hazelnut meal
  • 7 fresh apricots (nectarines or peaches or 2 cups blueberries or raspberries)
  • 1 cup plain yogurt
  • ½ tablespoon walnut
  • ½ tablespoon crumbled almonds

Fruit Cake With Yoghurt Batter is a community recipe submitted by sugarbaby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.


British Seasonal Recipes: Vegan Redcurrant & Yoghurt Loaf

Beautiful sharp redcurrants paired with the subtle sour note from the dairyfree yoghurt and a sweet crunchy pearl sugar topping make this Vegan Redcurrant & Yoghurt Loaf perfect for any time of the day. Quick to make its a great Dairyfree, Eggfree Lunchbox Lifesaver and a very yummy way to use up a surplus of redcurrants from No17!

Long time no see lovelies!

I feel like I have been hibernating recently. Probably because I kinda have. Things around here have been horrendous. The end of the academic year is always ridiculously busy for me at work anyway without any home drama on top! Its definitely been one of the toughest moments of being an allergy mum so far. Feeling useless is pretty much my default setting but its been amplified somewhat recently. I spend my working life making sure the children in my care get what they need BUT it is soul destroying not being able to do it for my own kids.

I wont go into details, to be honest I am still bloody exhausted at the thought of it all. At one point it felt like the only way to make it all stop was to walk away from The Peachicks. Its been one ridiculous situation after another and I am so very glad it is over. Well for a few weeks anyway! I am even more glad that the Peachicks are still pretty much unaware of it all. Although having my facebook hacked and then getting forced off the road by some unmentionable, were definitely not the most enjoyable highlights of the last few weeks of 2016/17 academic year. The girls are safe and that is all that matters!

Still onwards & upwards! Thankfully No17 and the Free From Gang have been keeping me going. And Life really is Better Outside!!

This Vegan Redcurrant & Yoghurt Loaf recipe is a lunchbox favourite and I’ve been meaning to post it for a few weeks now but other things got in the way!

Full redcurrant bushes are so pretty. All those bunches of bright red bunches hanging between the dark green leaves, glinting like jewels in the sunshine. You very rarely find them in the supermarkets and when you do, they are either really expensive or in a mixed bag of frozen fruit. We’ve had a couple of kilos out of the bush up at No17. Most ended up being devoured by the Peachicks before we got home and about half again we lost to the birds after the netting got a bit blown away in a storm! We are definitely going to keep them in next year and hopefully over the winter we are going to construct them a permanent walk-in fruit cage for some protection.

The most popular bit of this loaf was definitely the jammy layer created by adding fresh redcurrants between layers of cake batter. Its soft & gooey and a great contrast to the crunchy pearl sugar on top of the loaf! Alys enjoyed this loaf with some lemon & lime marmalade spread over it but to be honest it is just as nice plain with a cup of tea! The basic recipe is fairly similar to my Dairyfree Sultana Tea Loaf and this one is just as easy to make. The thing I like most about these loaf cakes is that the speed at which you can have one ready to go…. great for mornings when the Peachicks’ lunchboxes are looking really uninspiring! I can leave one of these in the oven before I go out to work in the morning ready for hubby to add to the packed lunches or for devouring at breakfast time!


Blackberry and White Chocolate Yoghurt Cake

150g Soft butter or margarine
160g Caster sugar
1 tsp vanilla extract
3 eggs
200g Self raising flour
130g Thick full fat plain yoghurt
25g White chocolate chips
100g Frozen Blackberries, raspberries or redcurrant

50g White chocolate melted to drizzle over the cooled cakes.

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Preparation

Preheat the oven to 170 degrees c (fan)

Start by crushing the frozen berries in a bag – I bashed them with a rolling pin to a fine frozen crumb. Placing whole frozen berries in the cake batter will cause them to sink to the bottom and the surrounding batter may not cook. Pop the bag of crushed berries into the fridge whilst the cake is mixed.

Cream the butter/margarine and sugar together until light and fluffy then add the eggs, one at a time, whisking well between each addition. Add the sifted flour and stir well then add the yoghurt, white chocolate chips and finally fold through the frozen berry chips. Be careful not to over mix the fruit – you don’t want a purple sponge.

Divide between the two loaf tins and bake at 170 degrees c for 50 minutes to 1 hour or until the cakes are golden, springy to the touch and well risen.

Turn out of the tins when cool enough to handle then drizzle over the melted white chocolate.


Brownie with redcurrant

Brownie with redcurrant: the sweetness of chocolate combined with a lightly sour taste of redcurrant. Interesting and not a common combination. Something new and an alternative for classic adding like raspberry, strawberry and cherry.

When there is a season for redcurrant, it is definitely worth eating them a lot. The redcurrant is a great source of vitamin C, but also potassium and vitamin PP. Vitamin C is an irreplaceable helper in straightening our body’s immune system. Potassium on the other side helps in curing and preventing arterial hypertension. Vitamin PP adjusts cholesterol level in our blood. In addition redcurrant, the same as blackcurrant is high in antioxidants, which help to get free radicals out of our body. This very important in the fight for our beauty nowadays.

Brownie with redcurrant

Even if someone is not a big fun of redcurrant, in the case of this brownie he will like it for sure. Still, if don’t even want to try this combination, you can use other berries instead, the ones you really like.

Let us get to work. Like in most of our recipes, it will not take a lot of time and the result for sure will be satisfying both for you and for your guests.

Brownie with redcurrant

Ingridients for brownie with redcurrant:

  • 300 g of chocolate (2 dark chocolate bars and 1 milk chocolate bar)
  • 200 g of butter
  • 145 g of flour
  • 100 g of sugar
  • 3 eggs
  • 50 g of white chocolate
  • 50-100 g of redcurrant
  • a pinch of salt

Brownie with redcurrant

Method:

  1. We will start with chocolate and butter. Put butter in a saucepan and melt it over small heat. Add chocolate broken into cubes (use only dark and milk chocolate, as we will need white chocolate for decoration on top) and melt it. Stir it constantly until nice and smooth, then set aside.
  2. In the meantime turn on the oven and preheat it to 160 degrees C. Prepare rectangular mould with dimensions of 20 x 28 cm. Smear the mould with butter and line it with baking paper.
  3. Now in a separate bowl mix the eggs with sugar. You do not need to mix it to foam, just to receive a nice and smooth mixture.
  4. Next, we add out melted chocolate with butter and mix it all together nice and smooth.
  5. After that, we add flour and a pinch of salt, mix info smooth dough and pour into the prepared mould.
  6. On top of the brownie, we put the white chocolate cut into small pieces and washed and cleaned redcurrant.
  7. Put the brownie in the preheated oven and bake for 35 minutes.
  8. After the brownie with redcurrant has cooled down, cut it in slices and decorate it additionally with fresh redcurrant, if you like.
  9. Enjoy!

Brownie with redcurrant

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Swabian Redcurrant Tarte (Träubleskuchen)

Despite our fairly cold and wet summer in Germany this year, all the summer fruits are coming in at the same time now. With strawberries still being around pizza kurier bern , raspberries, blackberries, blueberries, gooseberries as well as red- and blackcurrants are showing up.

A Träubleskuchen (from the Swabian word Träuble for red- and blackcurrants) is shortcrust pastry tarte filled with redcurrants immersed in a lot of meringue. This tarte is usually baked in a springform pan (a pan form the edge of which is at right angles to the bottom and can be removed by snapping it open) since putty , as you can see above, the tarte is meant to be quite high. If you only have a regular (low) tarte or pie form available, reduce the filling by half.

Swabian Redcurrant Tarte (Träubleskuchen)

Ingredients (for a 10 inch / 26 cm springform pan):

For the shortcrust pastry dough:

1 3/4 cups / 7.5 oz / 220 g all purpose flour

1/2 cup / 3 oz / 85 g fine sugar

3 tablespoons ground hazelnuts (if you don’t like them or are allergic, exchange them for the same amount of flour)

1 stick / 4.5 oz / 125 g unsalted butter, fridge cold, cut into small cubes

dried beans for blind-baking

4-5 tablespoons bread crumbs

1 1/2 pounds / 700 g redcurrants

2/3 cup / 4 oz / 100 g fine sugar

Combine the dough ingredients either in a kitchen machine or by hand. If using a kitchen machine, pulse the flour, ground hazelnuts (if used), sugar and salt until well mixed and then add the butter cubes until the ingredients are combined into coarse crumbs add as much egg as it takes to just hold the dough together. If doing it by hand, mix the flour, sugar, salt and ground hazelnuts in a bowl and rub the butter cubes into the mixture until all butter is immersed and coarse crumbs form also add as much egg as it takes to just hold the dough together.

Quickly form the dough into a ball and flatten it into a disc, wrap it in cling film or aluminium foil and refrigerate until dough is firm, at least 30 minutes.

Preheat oven to 360° F / 180° C (conventional oven).

Roll out dough on a lightly floured surface or - if you have the same difficulties that I have with that task – between two sheets of clingfilm or baking parchment. Always only roll away from and towards you, then turn dough by 90° and repeat. Repeat until it reaches a dimension that covers the bottom of the springform pan plus minimum 2.5 inches / 6 cm on the edges of the form. Remove all excess flour from the dough with a brush. Carefully lift the dough and place it into the springform pan, press dough against the bottom and edges. Cut rough edges with a pizza slider or a pastry cutter.

Pierce the dough with a fork all over to allow steam to escape.

Let the dough chill in the fridge for another 10 minutes. Then, closely cover the dough with baking parchment, fill in dried beans up to the edge of the dough and blind-bake it at 360°F / 180°C (conventional oven) for 15 minutes. Let cool for 10 minutes.

Meanwhile, beat the egg whites with an electric mixer until they form stiff peaks. Add the sugar and beat for further 4-5 minutes. Lastly, add the corn starch and mix in for another minute. Set aside ¼ of the egg white to use on top of the tarte. Carefully fold in the redcurrants under the remaining ¾ of the egg white.

Sprinkle the breadcrumbs over the dough. Spread the redcurrant/egg white mixture over the dough with a spatula or spoon, top with the remaining egg white.

Bake at 360° F / 180° C (conventional oven) for about 45-50 minutes. After approximately half the time, cover the pie with aluminium foil or baking parchment to prevent the meringue on top getting too dark. Cool on a rack.


Strawberry cream

Put the cream in a large bowl with the strawberry yoghurt, and whip until soft peaks form.

Place one of the cakes on a large serving plate. Spread with a third of the strawberry cream filling and cover with the second cake. Using a palette knife, cover the top and side of the cake with the remaining strawberry cream.

Sugarpaste pleats

Divide the sugarpaste into six pieces. Roll out one piece on a surface dusted with icing sugar and cut into a strip slightly deeper than the cake and about 20 cm (8 inches) long. Using your fingers, gently pleat the strip into loose folds. Position the strip around the side of the cake. Cut, shape and position more strips of sugarpaste until the side of the cake is completely covered.

Finishing touches

Hull the strawberries and halve any large ones. Arrange over the top of the cake, then fill in the gaps with the redcurrants.

Melt the redcurrant jelly with 2 tablespoons water in a small saucepan. Cool slightly, then use a large pastry brush to brush the glaze over the fruits to make them shine. Finish by decorating with white chocolate leaves. Store in a cool place and serve within 2–3 hours.


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