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Greek Almond Yogurt Cake

Serves 8


  • 125g Australian butter, softened
  • 3/4 cup caster sugar
  • 3/4 cup Australian Greek style yogurt
  • 2 large eggs, lightly beaten
  • 1 1/4 cups self-raising flour, sifted
  • 1/3 cup slivered almonds, roughly chopped
  • icing sugar, for dusting
Download Recipe (PDF)


  1. 1. Cream butter and sugar together until light and creamy. Fold in yogurt. Gradually mix in eggs alternately with flour until well combined and stir in almonds.
  2. 2. Pour into a buttered 8 cup capacity ring pan and bake at 180°C for 30-40 minutes or until a skewer inserted in the centre of the cake comes out clean and the cake is golden brown.
  3. 3. Allow to cool for 5 minutes before removing from pan onto a wire cake rack to cool. Serve dusted with icing sugar.


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