Mustard and Yoghurt Spoon Cake recipe

A simple, tangy traybake with a soft, pudding-like centre and a lightly crisp top. The mustard adds a subtle savoury edge that makes this unusual cake memorable and moreish.

30 min · Medium · British Jump to method

Mustard and Yoghurt Spoon Cake

Ingredients

6 servings
  • 60g Butter
  • 3 Eggs
  • 150g Coconut Greek Yoghurt
  • 1 tsp Mustard
  • 100g Cake Flour
Nutrition Per serving
Calories 149 kcal
Protein 4.7 g
Carbohydrates 10.2 g
Fat 9.4 g
Saturated fat 5.5 g
Fibre 0.2 g
Sugar 1.5 g
Sodium 82 mg

Why this works

A small, relatively energy-dense cake slice with moderate protein from eggs and yoghurt, but low fibre and higher saturated fat from butter and coconut yoghurt.

Egg protein and micronutrients. Eggs contribute quality protein, plus vitamin B12, selenium and choline for normal metabolism and nerve function.

Saturated fat content. Butter and coconut-based yoghurt push saturated fat higher, so this is best as an occasional treat rather than an everyday option.

Low fibre and refined flour. Cake flour provides little fibre, so this recipe is not especially filling and has a smaller impact on gut health than wholegrain bakes.

Method

  1. Heat the oven to 175°C (Fan 155°C, 347°F, Gas Mark 4) and butter a small baking dish.
  2. Whisk the butter until soft, then beat in the eggs one at a time.
  3. Stir in the Coconut Greek Yoghurt and mustard until combined.
  4. Fold in the cake flour to make a smooth batter.
  5. Pour into the dish and bake for 20–22 minutes until just set in the centre.
  6. Serve warm in spoonfuls, as it will be tender and slightly custardy.
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