I have made this yoghurt cake several times to ensure that the baking time and temperature were spot on. We have served it for dessert and as a tea time treat. Leave it unadorned and eat alone or with marmalade. This cake will keep for a few days in an airtight container.
For more than two decades now, I have used fructose as my sugar alternative. There are many others on the market and I got to thinking about them when making this recipe for yoghurt cake. The fructose levels seem really high here but funnily enough the cake did not taste overly sweet at all. I would like to experiment with the recipe in time. I could make use of stevia which comes from a plant that is indigenous to South America. It is a calorie and carbohydrate free alternative with no glycemic impact. It is 300 times sweeter than sucrose and has a slight licourice aftertaste. I might try this recipe again using honey which comprises vitamins, trace enzymes, minerals and amino acids. Honey consists of antimicrobial properties and you should get yours from hives as close to where you live as possible. Choose raw, unheated honey at all times.
Given that honey is sweeter than sugar I am sure I could use less here, gram for gram. Personally I do not make use of xylitol which is found naturally in fibrous fruits and vegetables. This five-carbon sugar is an expensive alternative. It may be the healthier choice given its low glycaemic index and low calorie count when compared to cane sugar. However, for me, fructose has worked very well in my diet. My weight has not changed much since my twenties which is the main consideration. I served this yoghurt cake with ruby grapefruit marmalade as dessert.
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- 240g thick yoghurt
- 410g fructose
- 390g flour
- 125mls canola oil
- 3 eggs
- 7.5mls baking powder
- Pinch of salt
- 5mls vanilla purée
- Preheat the oven to 160° C
- Place all of the ingredients into a stand mixer bowl
- Mix using a balloon whisk until combined
- Pour into a lined cake tin and bake for 90 minutes
- Remove from the oven, turn the cake out of the tin and leave to cool on a wire rack before serving