Yoghurt Marbled Cake
This is one of my favourite breakfast cakes. It’s light, tasty and goes really well with a cup of coffee or tea. Breakfast cakes are really popular in Greece but, I was never a big fan. Probably because they are way too simple and there is no cream involved.
Growing up however, I did start to appreciate simple cakes more as they are perfect for when you have a sweet craving but don’t want to go overboard.
One thing you will find very often in my cake recipes is oil and yoghurt. I love to use them in baking as they help give you a fluffy and moist bake.I have used orange zest to give an extra layer of flavour but, if you prefer you could opt for lemon zest instead or vanilla.
I find that a great way to enjoy this cake for breakfast is with a generous dollop of Greek yoghurt, a tablespoon of honey and a few sweet berries on top.
Everyday is a good day for breakfast cake!
Ingredients
300g flour
125g yoghurt
Zest of 1 orange
160g caster sugar
120g sunflower oil
100g milk
3 tbsp cocoa (+ 2 tbsp milk + 1 tbsp caster sugar)
3 eggs
1 tsp baking powder
Bake @180° C for 45min
Step by step
Line a 30cm rectangular loaf tin with parchment paper and preheat your oven at 180° C
Beat the eggs with the sugar and orange zest until fluffy. You can either use a stand mixer or a handheld one
Add in the oil & yoghurt and keep beating
Now slowly add in the sifted flour, baking powder and milk. Keep mixing until everything is combined & divide the batter into 2 batches
In a separate bowl, mix the cocoa with the 2 tablespoons of milk and 1 tablespoon of caster sugar. Add half of the batter to the bowl with the cocoa and mix
Alternate layers of batter in you tin starting with a white batter layer first. Add in a second layer of chocolate batter. Keep going until the batter is finished
Create your marble pattern by dipping a fork in and out of your batter a few times. This will create movement without mixing completely the two batters
Bake for roughly 45min at 180°C
Tips & cheat
Make sure you use the right tin, or the batter will overflow (trust me, been there, done that)
If you feel it is becoming too dark on the top but still feels it needs cooking, cover it with foil
Before you take it out of the oven, pierce the cake in the middle with a skewer. If it comes out clean it means, it’s ready. Make sure you check this as each oven has different settings. I’ve made the very same cake in 2 different ovens and there was a 10min cooking time discrepancy between the two.
