Mini Yoghurt Cakes

This recipe originates from France. My parents lived in France when I was in my 20s and during this time I learnt the genius of the yoghurt cake - so deliciously moist and quick and easy as you just use a yoghurt pot to weigh all the ingredients. I was then reminded of this cake by the wonderful Alexandra, the author of @frenchfamilyfood, whose beautiful photography always inspires me.

You can add all sorts of flavour to the basic yoghurt cake. I used lime zest as flavour for this recipe because I had one lonely lime lurking in my fruit bowl but blueberries and even rose water would work too.


1 pot of natural yogurt (about 125mls but don't worry if you use more like I did in order to finish a family tub of yoghurt; I used Yeo Valley Thick and Creamy Greek Style Yoghurt and it worked brilliantly).

2 yoghurt pots worth of self raising flour (about 140g)

1 yoghurt pot worth of sugar (about 100-120g)

Half a yoghurt pot of mild olive oil/coconut oil/butter (about 120-140g)

2 large free-range eggs

Flavour with a handful of raspberries, or chocolate chips, blackberries, blueberries, raspberries/lime zest/lemon zest/few drops of vanilla essence/1ml rosewater


  1. Preheat oven to 180 fan.

  2. Line muffin tray with cupcake/muffin holders

  3. Cream together the butter/oil and sugar

  4. Add eggs to the sugar/butter mix. If the mixture curdles, add a little flour

  5. Add rest of flour

  6. Add yoghurt

  7. Add flavouring of choice

  8. Stir everything together

  9. Cook for 15-20 mins until cakes are slightly browned (making sure they aren’t overcooked and so become dry).

Enjoy fresh out of the oven!

Yoghurt Cakes.jpg