Stunningly simple, this yoghurt cake is incomparably moist and pairs well with almost anything. Serve with fresh summer berries, drizzle with fruit compote or ganache, or slice in half and sandwich with your favourite filling.
This cake is ridiculously easy and just perfect. I love how it uses a lot of yoghurt and not just 100g or so. I chose to flavour with orange zest and a big splash of brandy instead of vanilla. Yum!!!! - 09 Apr 2016
I wouldn't recommend using olive oil in this recipe, the flavour would be too strong for a sweet cake. A more neutral flavour such as rapeseed oil is perfect here,, which I used, and it worked perfectly with 10 more minutes baking than stated in the recipe. Thanks for sharing. - 13 May 2018
Sorry, but I really didn’t enjoy this cake. The oil content is overwhelming and it is very detectable, making the cake soggy. I was also expecting more cheeselike or souery taste. - 21 Apr 2018