Fridge Friend Recipes
Mustard Yoghurt Cake recipe
A bold, savoury cake with a soft crumb and a gentle tang from yoghurt, balanced by rich butter. It makes a striking side for soups, salads or a picnic spread.
40 min · Medium · British Jump to method
Ingredients
- 80g Butter
- 2 Eggs
- 200g Coconut Greek Yoghurt
- 1 tbsp Mustard
- 170g Cake Flour
| Nutrition | Per serving |
|---|---|
| Calories | 191 kcal |
| Protein | 4.4 g |
| Carbohydrates | 22.9 g |
| Fat | 9 g |
| Saturated fat | 5.4 g |
| Fibre | 0.4 g |
| Sugar | 2.4 g |
| Sodium | 92 mg |
Why this works
Moderate-energy cake with some protein from yoghurt and eggs, but relatively high in refined carbohydrate and saturated fat.
Protein from eggs and yoghurt. Provides a modest amount of protein per serving, mainly from the eggs and Greek yoghurt, which may help with satiety.
Saturated fat. Butter and coconut yoghurt contribute a notable amount of saturated fat, so this is best enjoyed as an occasional treat.
Low fibre. Cake flour offers little fibre, so this recipe is not especially filling compared with a wholegrain bake.
Method
- Heat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and grease a loaf tin or small cake tin with butter.
- Beat the butter until smooth, then whisk in the eggs one by one.
- Stir in the Coconut Greek Yoghurt and mustard.
- Fold in the cake flour until just combined.
- Pour into the tin and bake for 25–30 minutes until risen and golden.
- Cool slightly before slicing.
Other Mustard Recipes
Butter and Mustard Breakfast Muffins
30 min · Fluffy savoury muffins with a soft crumb and a gentle mustard warmth, brightened by tangy yoghurt. They are excellent for breakfast boxes or a quick grab-and-go snack.
Golden Mustard Butter Savoury Pancakes
20 min · Soft, savoury pancakes enriched with mustard butter and a tangy yoghurt finish, perfect for a quick lunch or light dinner. The Weet-Bix adds a rustic, wholesome note and helps make them satisfyingly hearty.
Mustard and Yoghurt Spoon Cake
30 min · 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.
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