Mozzarella & Almond Yoghurt Cake
- 1 hour 10 minutes
- 8-10
- Easy
Ingredients
- 100g Shaved Almonds
- 1 cup (120g) Ladismith Mozzarella, finely grated
- 1 cup (250g) any flavour Double Cream Yoghurt
- 3/4 cup (180g) Ladismith Spreado, melted and cooled
- 3 large Eggs
- 1/2 cup (100g) Caster sugar
- 1 1/2 cups (225g) Self-raising flour
- 1/2 tsp. Salt
To Serve:
- Sliced Fresh Figs or Seasonal Fruit of your choice
- Whipped cream (unsweetened or sweetened)
- Honey for drizzling
Method
-
- Pre-heat the oven to 180°C (160°C fan-forced) and line and grease an 18-20cm springform pan. Sprinkle some sugar and a 1/4 of the shaved almonds evenly over the base.
- Place the remaining shaved almonds in a blender. Pulse 3–5 times until they reach a coarse, sandy texture. Add the self-raising flour and salt and pulse 3-5 times until well combined. Remove and set it aside.
- Add the eggs, caster sugar, melted Spreado, yoghurt, and grated mozzarella to the blender. Blend on high for 60 seconds until the mixture is completely smooth and the mozzarella is fully emulsified.
- Add the flour mixture to the blender. Pulse 5–8 times only; stop as soon as the flour streaks disappear. Do not overmix.
- Pour the batter gently into the prepared pan. Bake at 180°C (160°C fan-forced) for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
- Cool in the pan for 10 minutes. Run a knife around the edge and invert the cake onto a serving plate so the toasted almond crust faces up.
- Once completely cold, dollop with whipped cream, arrange the fresh figs on top, and finish with a generous drizzle of honey. Enjoy!