Wednesday, November 22, 2006

Cherry Yoghurt Cake

I'm back with a bounty of cherries and this time I'm making something a little more casual - an everyday kind of cake.

Using the poached cherries from the sponge cake, I've added them a simple cake with a difference - made with a mix of fine ground semolina and yoghurt, it produces a soft and open textured crumb. It's then iced using the reserved liquid from the poached cherries to give it a luminous pink glow.


Cherry Yoghurt Cake
[Makes 1x20cm/8inch cake]

80 grams self-raising flour, sifted with 1 teaspoon baking powder
200 grams semolina
160 grams caster sugar
1 orange, zested and juiced
2/3 cup melted butter, cooled
¾ cup yoghurt
3 eggs
150 grams poached cherries, drained & syrup reserved
75 grams pure icing sugar, for glaze

Butter and flour a springform tin - line the base with baking paper.

Preheat oven to 180°C/350°F.

In a bowl place the sifted flour and baking powder, along with the semolina and caster sugar. Stir well to disperse the ingredients.

In another bowl, add the melted butter, yoghurt, orange zest, juice and eggs, whisking to combine.

Stir this into the dry ingredients and mix until smooth and well combined.

Pour this into the prepared tin, smooth the surface.

Dot with the drained cherries, pushing them in slightly and a little of the syrup.


Bake for 35 - 45 minutes or until the top is golden and the cake is cooked through. Let the cake stand in it's tin for 5 minutes before turning out onto a rack to cool.

Make the icing:
Sift the icing sugar into a bowl and add just enough drained cherry syrup to form a spreadable icing.

Spread it over the cooled cake then let it set before cutting.


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  1. Haalo, I'm drooling all over the keyboard. lol

    I love cake recipes that call for yogurt, they're so moist and tender!
    I've heard the semolina does the same thing.

    I made one yogurt cake once and put raspberries in it, the way you did with the cherries. It tasted wonderful.

    Your recipe is really worth trying!

  2. It's cherries- I have to love this! Last night I made double chocolate cherry brownies, then Mom took them to work with her and I didn't even get to taste them!

  3. Thanks Patricia - yoghurt is just great and the semolina adds it's own colour and texture, it's a bit spongy. The raspberry cake would have been divine.

    Brilynn - that isn't fair at all but who could resist double chocolate cherry brownies?

  4. that is the prettiest cake i've ever seen! i love it!

  5. That looks such a great cake, I bet it tasted heavenly. Can a bloke say he likes the pink icing?

  6. Thanks Kickpleat - it must be the icing!

    Neil - only real blokes would say that ;)


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