Mango Yogurt Cake & Crème Fraîche icing

This mango yogurt cake with creme fraiche icing is light, moist and absolutely delicious! If you follow me on instagram you will have seen that the evening I baked it I ate so much I got a tummy ache, it’s that good. It didn’t even last 24 hours in our house. Here’s the recipe if you feel like getting your apron out..

YOGURT CAKE:

Ingredients:

  • 450g of Glenisk pure original mango organic yogurt
  • ²/3 cup olive oil
  • 1¼ cup castor sugar
  • 3 large eggs
  • 2½ cups plain flour
  • 2½ teaspoons of baking powder
  • ¾ teaspoons of baking soda
  • ½ teaspoon of salt

Method:

  1. Whisk yogurt, olive oil, sugar and eggs together in one bowl.
  2. In a separate bowl, combine flour, baking powder, baking soda and salt.
  3. Add the dry ingredients to the wet ingredients and stir until smooth.
  4. Pour into a pre-greased cake tin and bake for 1 hour at 150 degrees
  5. Allow to cool fully before icing.

 

CRÈME FRAÎCHE ICING:

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Ingredients:

  • 3 cups of icing sugar
  • ²/3 cup of Glenisk organic crème fraîche
  • ²/3 cup of unsalted butter
  • 3 tablespoons vanilla extract

Method:

  1. Sieve sugar into a bowl (I didn’t sieve and ended up with lumpy icing – doesn’t look as nice!)
  2. In a separate bowl which the butter and crème fraîche.
  3. Add the salt and vanilla to the butter and crème fraîche.
  4. Add the sugar and mix until the icing can hold it’s shape.
  5. Spoon onto completely cooled cake.

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And it’s that easy! I let Aidan have some for his lunch too…

It definitely went down a treat in this house and I will definitely be making it again soon. Glenisk also have the pure original yogurt (no added sugar) in blueberry so maybe it will be blueberry yogurt cake next week?

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