Recipes

Yoghurt, honey and ginger cake

I came up with this yoghurt, honey and ginger cake idea whilst eating my absolute favourite yoghurt, Gourmet Greek’s Double Thick Strained plain yoghurt. I thought that as it was so thick already that it feels almost chewable, why not make it into a cake? So I came up with this incredibly easy treat which is quick and simple to make. I chose honey and ginger as my flavourings, but those can be easily adjusted if you desire. I also opted not to make it too sweet as I really wanted the yoghurt flavour to be the star of the show.

For the base

200g (one packet) ginger nut biscuits
50g melted butter
Blitz the biscuits until they resemble wet beach sand and work in the butter to moisten it.
Press the crumble into the base of your pie tin or circular mould so that it is completely compressed and even.

For the cake

500g Gourmet Greek Double Thick Strained Plain Yoghurt
200g cream, whipped to stiff
150g honey
3 gelatine leaves

Place the gelatine leaves into iced water and allow to soften completely.
Bring the honey to the boil in a small saucepan and add the gelatine leave stirring quickly
Pour the honey mixture into the yoghurt and mix in completely.
Fold in the whipped cream, pour or plop onto the biscuit base. Even out the top and refrigerate overnight.
Easy!
Serve with a drizzle of crystallised ginger syrup, fresh mint and some thin slices of crystallised ginger.
Do not leave the cake out of the fridge too long before serving as it will soften quite a lot.

Yoghurt, honey and ginger cake Yoghurt, honey and ginger cakeYoghurt, honey and ginger cake Yoghurt, honey and ginger cake Yoghurt, honey and ginger cake

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Latest posts by Alex Poltera (see all)

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Leave a Comment

Your email address will not be published. Required fields are marked *