Yogurt Cakes

Cakes Made with Yogurt and Fruits

You can make delicious cakes using yogurt, fruits, and gelatin.
The only other ingredients are a bit of salt and, if you are using a sour fruit, sugar.

The yogurt gives it the creamy texture, fruits the taste, and gelatin the consistency of a cake.

The only limitation is to use a fruit that gels and has a relatively strong flavour, which nature has plenty of.

Below, you can find some general on making these cakes.

You can also add a on the finished cake.

Here are some examples:

General Tips

You can use yogurt made from 2% milk.

Your cake tastes as good as its ingredients. It is better to use ripe fruits but not old.

When using solid fruits, such as , , and , you can use the yogurt as is.
When using the juice, such as for and , you can use strained yogurt prepared by passing it through a cloth.

You can use dates, honey or maple syrup instead of sugar when working with sour fruits such as and .

Dates add to the consistency of the cake.

The amount of gelatin suggested for each recipe is approximate. The best way is to measure the final volume of the cake mix and add anywhere between 0.015 to 0.025 (in mL) of the final volume.

The amount of gelatin will determine the consistency of the cake. If you want the cake to be crumply, just add enough gelatin to jell. 0.015 of the final volume is usually the minimum you can add.

The final volume should include the volume of the liquid to be used in dissolving the gelatin.

The amount of gelatin might also depend on the brand used.

You can use orange juice to dissove the gelatin.

Tangerine is a good substitute for orange. Some tangerines are even tastier than oranges.

The juice does not have to be free of pulp.

You have to add the juice gradually to the gelatin, while stirring, not to get clumps.

Clumps are hard to break up when the mixture of gelatin and juice is heated for dissolving the gelatin.

The yogurt should be used as soon as it reaches room temperature to prevent spoilage.

Cover the yogurt while left at room temperature.

The yogurt can be used even when it is slightly cold. Blending it with the fruits, which should be at room temperature before use, would warm it up.

The amounts suggested for each ingredient, in the Ingredients section of each yogurt cake recipe, are approximate.

But it helps to know the final volume of the cake mix if you decide to calculate how much gelatin to add.