Yoghurt Pot Cake

This Yoghurt Cake is light, delicious and tastes of lemons; is also very easy to make. Although it's not totally cholesterol free (Rape Seed Oil...) it is pretty low in saturated fat, and doesn't contain any butter.


  • 1 Pot Natural (0%) Yoghurt (150g)
  • 1 Yoghurt Pot Rape Seed Oil
  • 3 Free Range Eggs
  • 2 Yoghurt Pots Caster Sugar
  • 1.5 Tsp Vanilla Extract
  • Zest 1 Lemon
  • 1 Yoghurt Pot Plain Flour
  • 1 Tbsp Cornflour
  • Icing Sugar (for dusting only)

Pre-heat the oven to 180˚c

Separate the 3 Free Range Eggs

Whisk the Egg Whites until they are at the ‘stiff peaks’ stage (ie stand up on their own – ish)

In a separate bowl, beat the Egg Yolks, Sugar and Yoghurt together until light and creamy

Add the Rape Seed Oil, Lemon Zest and Vanilla Essence

Mix the Flour in carefully and thoroughly

Fold a quarter of the Egg Whites into the Egg Yolk mixture and stir vigorously… Then add the rest of the (three quarters) Egg Whites and fold in very carefully and gently

Pour into a lightly greased Savarin mould (a cake tin in a circle – but any will do, it doesn’t have to have a hole in the centre!) and bake for 30 – 40 minutes or until cooked (it is done when you can put a knife or metal kebab stick into the cake and it is clean when you pull it out)

Leave the cake to cool before turning it out onto a plate. Sieve some Icing Sugar over the cake before slicing to serve

[This recipe is from Nigella Lawson's recent TV programme Nigelissima.  Having not bought the book, I can't promise this recipe is exactly right - but it is delicious and does work!]

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