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Yoghurt cake


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Mix together the flour, caster sugar, raisins, orange zest, salt and baking powder in a large bowl. Make a well in the centre and add the yoghurt, cooled melted butter and eggs. Mix with a wooden spoon until well combined. 
  • Brush a springform cake tin (or loaf tin) all over with extra melted butter or cooking oil spray and line the base with baking paper. Then spoon in the cake batter, smooth the top and cook in the oven for about 30-40 mins until a skewer comes out clean. 
  • When ready, put the orange juice and honey in a small pot and reduce by about half. 
  • Then place the cake tin in a large baking tray, make a few small holes in the top of the cake with a skewer and pour the syrup over. Set aside to cool. 
  • When ready, cut the cake into wedges and serve with a sprinkling of icing sugar on top and a good dollop of yoghurt or cream on the side.


  • 225 gm plain flour
  • 190 gm caster sugar
  • 75 gm raisins or sultanas
  • grated rind & juice of 1 large orange
  • 2 good pinches table salt
  • 1 heaped tspn baking powder
  • ½ cup Greek yoghurt
  • 60 gm unsalted butter, melted & cooled
  • 2 large eggs, lightly beaten
  • 3 tbsp honey

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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