Baking with yoghurt: Mango and vanilla yoghurt cake with white chocolate ganache

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I love cake, but in my efforts to be healthier, I’ve been thinking about ways I could reduce the fat. No butter? Yes, it is possible to make a cake without butter. But let’s not get too crazy. This cake does have some butter in it. But less than normal because today I’m substituting some of the butter for low fat yoghurt.

I don’t think about calories anymore. I am trying to shift my thinking from units of measure (I was never good at maths anyway) to good nutrition and balance. In other words, I would never let a few (hundred) pesky calories get in the way of me and my cake. But I do acknowledge that when food is lower in fat, without sacrificing texture and flavour, it’s a winning combination. Baking a cake using yoghurt is a way to achieve that.

Using yoghurt as a substitution for butter or oil in cakes is a smart and yummy way to reduce the fat content, as well as lending a lush texture and slightly tangy flavour to the cake. Plus it’s a great way to add a little bit of protein and calcium! As I’m a maniac for mango, I used a low fat mango and vanilla yoghurt. 042

Ingredients The cake bit

150g butter (softened)

1 teaspoon vanilla extract

1 cup caster sugar

2 eggs

1 and a 1/2 cups low fat mango and vanilla yoghurt

2 and a 1/4 cups self-raising flour

1/4 cup milk

The white chocolate ganache bit

1/2 cup cream

360g white eating chocolate, broken into small pieces (Will make about 1 and 1/2 cups)

The mango yoghurt frosting bit

125g butter (softened) 2 and 1/2 cups icing sugar

1 and 1/2 tablespoons Mango and Madagascan Vanilla Yoghurt

Method

Cake

1. Pre-heat oven to 180 degrees Celsius /160 degrees Celsius fan-forced. Grease deep 22cm-round cake pan and line with baking paper.

2. Beat butter, sugar and vanilla extract in a bowl with electric mixer on low, until fluffy.

3. Beat in eggs one at a time

4. Fold in yoghurt

5. Sift flour into bowl and add milk gradually, stirring as you go. Add the flour and milk in two batches.

6. Dollop mixture into cake tin. Bake for 1 hour. Let cake stand in tin for 5 minutes before turning upside down on wire rack to cool.

7. Slice cake in half horizontally and spread the top of one layer with the white chocolate ganache

8. Sandwich the two halves together. While cake is baking, make the ganache and frosting.

Ganache

1. Pour cream into a small saucepan and bring to the boil.

2. Remove from heat and when bubbles have disappeared add white chocolate.

3. Stir until smooth

4. When ganache has cooled down, pour into a bowl and beat with electric mixer on medium speed.

Mango yoghurt frosting

Beat butter, icing sugar and yoghurt with an electric mixer until light and fluffy.

Spread frosting on cake with a spatula.

Serve garnished with passion fruit pulp.

Serves 12

Keep cake in fridge. 074 064 076 112

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