This is a really light and refreshing dessert for the summertime. The cake has a caramel-like honey flavor that goes really well with the slightly tangy yogurt cream. For the berry curd (click here for my recipe) I use any kind of fresh or frozen berries I have on hand, you can also just use a jam if you don’t feel like making the sauce, but just look for something with a lower sugar content.
Honey Yogurt Cake with Berry Curd
Yield 12 slices
- 1 large Egg (50g out of shell) at room temperature
- 1/3 cup (67g) Light Brown Sugar
- 1/2 tsp coarse Salt (1/4 tsp fine salt)
- 1/4 cup (57g) unsalted Butter, melted
- 4 tbsp (80g) Honey (any kind)
- 3/4 cup (180g) whole Milk
- 2 tsp Baking Soda
- 3 cups (390g) all purpose Flour
For the Yogurt Cream and Assembling:
- 5 cups (1200g) Greek Yogurt/Strained Yogurt/Labneh (non-fat is fine, as long as it is thick)
- 3/4 cup (92g) Powdered Sugar
- 1 cup (240g) Berry Curd (click here for my recipe)*
- Fresh fruit to decorate top
- any leftover cake trimmings
*If you don't make the berry curd, use any kind of berry jam (try to find something that's not super sweet) or even just layer the cake with fresh berries.
Tools: large saucepan, large bowl, rolling pin, silicon spatula, whisk, baking tray
For the Dough:
- Preheat oven to 350ºF (180ºC) with the fan setting on. Have 4 sheets of parchment paper ready and a baking tray.
- In a large saucepan combine all of the dough ingredients, besides the flour; whisk until smooth then place on a medium heat. Mixing constantly with a whisk, keep on medium heat until mixture turns to a caramel-like color (there will be foam on the top, it will be a light caramel color and the liquid under should be a dark caramel color), this might take about 15-20 minutes. Once it has reached the right color, remove form the heat, add in the flour, whisk until smooth, then add in the remaining flour and mix with spatula until a sticky dough comes together.
- Divide the mixture into 4 pieces onto each piece of parchment. One at a time pat out your dough to a rough circle at least 9 inches (23cm) in diameter (it doesn’t need to be a perfect circle, we will trim it after baking) slide the dough along with the parchment onto a baking tray and bake for 5-6 minutes or until dark golden brown. While one is baking you can be spreading out the next circles of dough and finish baking them off one at a time.
- Once all of your dough is baked, trim them to be about 9 inches (23cm) in diameter (don't worry if it's not a perfect circle, any holes in the cake will be filled in with cream). Keep the scraps for decorating. Allow cake to cool down completely to room temperature before assembling.
For the Yogurt Cream and Assembling:
- In a large bowl combine both greek yogurt and powdered sugar, until smooth; transfer cream to piping bag. Place a piece of dough on your cake plate with a 9 inch (23cm) ring (you can use the ring from a springform pan. Snip off the tip of your piping bag, first go along the edges of the ring to fill in any holes with the cream, then pipe some on top of the cake (you will use about 1/4 of the cream per layer). With а small offset spatula smooth it out then pipe small dots of your berry curd in random patches (you don't need to cover the whole surface with it).
- Repeat this with all of your layers, finishing the last layer with cream, dolloping out small mounds of the sauce and gently smoothing it out, to give it a marbled/swirled effect. Sprinkle the top with some crumbs and decorate with fruit.
- Chill for at least 8 hours or overnight is even better (the easiest way to remove the ring is with a blow torch, by heating the sides, but you can also heat up a small thin knife and run it along the edges of the ring to remove it. Store in the fridge covered for up to 3 days.
- You make this cake into a deep dish, “tiramisu style” if you don’t want to make this into a round cake, just roll the dough out into rectangles instead of circles.
- To get nice clean cuts, dip a large knife in hot water, wipe off the blade and slice; repeat for each slice.
Serving Size 1 slice (about 200g)
Amount Per Serving
% Daily Value
Total Fat 18.4 g
Saturated Fat 11 g
Unsaturated Fat 6 g
Cholesterol 90 mg
Sodium 404 mg
Total Carbohydrates 50.5 g
Dietary Fiber 2.1 g
Sugars 18.3 g
Protein 8.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.