My bake for this week is a redcurrant yoghurt loaf cake made with a homemade redcurrant compote. This is a yoghurt-based loaf cake (or quick bread) with redcurrant compote marbled through the cake mixture.
The redcurrants are very local, my mum grew them in her garden!
Me and my children adore soft summer fruits like redcurrants, blackcurrants and gooseberries, as well, of course, as strawberries, raspberries and cherries, so they do feature quite often in cakes and bakes round here.
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Yoghurt cakes are soft and very easy to make, and I make them a lot when I have leftover yoghurt to use up.
It is always great to make the best of the ripe summer fruits too!
This redcurrant yoghurt loaf cake is quite quick to make even if you make the redcurrant compote from scratch.
I found that cooking the redcurrants first reduces the tartness you can get sometimes with them. My family loves the flavour and moist texture of a yoghurt cake as well. Win win really!
Ingredients
Here’s what you will need to make this recipe. Exact quantities are in the recipe card below.
- unsalted butter
- granulated sugar
- large eggs
- vanilla bean paste
- self-raising flour
- Greek yoghurt
- redcurrant compote – see the recipe below for how I make mine.
Method
- Cream the butter together with the sugar until soft.
- Add the eggs and mix well.
- Add the vanilla bean paste and flour and fold in.
- Add the yoghurt and mix well.
- Drop in the redcurrant compote and mix gently so it stays a little marbled.
- Pour the cake mixture into a 2 lb loaf tin, lined with baking paper.
- Bake at 180℃ / 350℉ for approx. 30 minutes or until golden brown and the middle is cooked through (check using a cake tester or skewer).
- Allow to cool slightly then remove gently from the loaf tin and leave to cool fully on a rack.
To make redcurrant compote
Take 215 g of redcurrants, 125 ml of water and 65 g granulated sugar.
Bring to the boil in a pan then reduce the heat and simmer until it begins to thicken and jellify (about 20 mins).
Cool down and use in the recipe.
You’ll also have some left over to serve with Greek yoghurt and oats for a lovely breakfast!
Pin this redcurrant yoghurt cake for later!!
Recipe
Redcurrant Yoghurt Loaf Cake
Ingredients
- 90 g unsalted butter
- 120 g granulated sugar
- 2 large eggs
- 1 tsp vanilla bean paste I used Little Pod
- 150 g self-raising flour
- 90 g Greek yoghurt
- 60 g redcurrant compote*
Instructions
- Cream the butter together with the sugar until soft.90 g unsalted butter, 120 g granulated sugar
- Add the eggs and mix well.2 large eggs
- Add the vanilla bean paste and flour and fold in.1 tsp vanilla bean paste, 150 g self-raising flour
- Add the yoghurt and mix well.90 g Greek yoghurt
- Drop in the redcurrant compote and mix gently so it stays a little marbled.60 g redcurrant compote*
- Pour the cake mixture into a 2 lb loaf tin, I prepared mine with cake release spray as I had run out of baking paper.
- Bake at 180℃ / 350℉ for approx. 30 minutes or until golden brown and the middle is cooked through (check using a cake tester or skewer).
- Allow to cool slightly then remove gently from the loaf tin and leave to cool fully on a rack.
- Enjoy.
Notes
Roundup from last week’s Bakeoftheweek
Some fabulous bakes were linked up to #Bakeoftheweek last time. Summer fruits feature in a lot of the bakes entered, clearly we all love this time of year when there are so many soft fruits in the shops.
Summer fruit bakes
- Rhubarb and ginger crumble loaf cake from Mummy Mishaps looks so moreish
- I really fancy some of this nectarine and marzipan galette from Domestic Gothess
- Strawberry chantilly cake from The Dream Baker has me yearning for Wimbledon again!
- Mixed berry buttermilk muffins from Nic’s Bakes use loganberries which I am desperate to find and try
- Alida’s roasted peaches with amaretti crumble from My Little Italian Kitchen sound so good for a quick summer pud
- Rhubarb and raspberry mason jar pies from Petite Raisin look so tempting
Savoury bakes
- Red pesto and mozzarella pinwheels from Jen’s Food are so easy to whip up
- Herbs, Spices and Tradition’s savoury lentil baked cake sounds intriguing and must be one to try out as it is so unusual
- Snap Happy Bakes’ cauliflower and kale macaroni cheese – excellent and healthy comfort food!
Chocolate bakes and large cakes
- Gooey smores chocolate marshmallow bars from Kerry Cooks are outrageously good, with gorgeous pics
- Peanut butter stuffed brownies from Winnie’s blog Something Sweet look so rich and delicious
- Hannah from Domestic Gothess’s very vanilla layer cake is so pretty and majestic
- Tracy from Its not easy being greedy’s drunken Welsh dragon birthday cake for her boyfriend was a true labour of love and I bet he loved it
- Easy chocolate dessert in a glass also from Winnie’s blog – perfect for a summer’s day
- Croissant pudding from Truly Madly Kids, the perfect comforting pudding
- Apple crumble and custard cupcakes from Only Crumbs Remain are worthy of the Home bakers Salute they were awarded
- My kids would love these carrot cupcake ice cream cones from ET Speaks from Home
- My favourite flavours are in this lovely coconut and lime curd condensed milk loaf cake from I’d Much Rather Bake Than
- Almond coconut squares from A Free From Life look like a great use for overripe bananas
- Keeper of the Kitchen’s beach buckets, spades and cake pops – so fun with kids
- I really fancy some ginger biscuits from Vicki The Freefrom Fairy with a cup of tea
- Extra fruity breakfast muffins from I’d Much Rather Bake Than are full of fruit and no added sugar – so healthy!
- Homemade granola from The Dream Baker is perfect for breakfast or as a treat with ice cream!
- Bread perfection in muesli bread from Domestic Gothess
Jane Harris says
If cake is as good as the raw mix it will be great. One question – does it freeze well? In the midst of a soft fruit glut…
bakingqueen74 says
Sounds great Jane! The cake can be frozen (in slices is easier) for up to three months, simply leave to defrost at room temperature. If wrapped well I find freezing works well. Hope that helps.
Fuss Free Helen says
I do love a good loaf cake as I think they are all about flavour rather than style. Yours sound, and looks delicious.
bakingqueen74 says
I agree, it is all about the taste!
hijackedbytwins says
This cake looks so good! I bet the redcurrants and yogurt go together perfectly x
bakingqueen74 says
Thanks Kirsty x
choclette says
Ooh yes, I do love a good yoghurt cake and this one looks excellent with the redcurrants in and on it.
bakingqueen74 says
Thanks Choclette, yoghurt cakes are great aren’t they, big fan here
jenny Paulin says
that looks so pretty, almost xmas like with the little red berries sat on top. i bet it tasted scummy x
bakingqueen74 says
Thanks Jenny, it was lovely!
Carrie - Time to be an Adult says
Looks beautifully moist, I would never think of using yogurt in a cake!
bakingqueen74 says
It was very tasty, you must try it!
Winnie says
Hi Lucy 🙂
Thank you for letting me know about the party!
It’s a beautiful cake, and I love the texture of it
Helen Costello (@CasaCostello) says
This looks so tasty – I love the idea of baking with redcurrants. Thanks so much for hosting #Bakeoftheweek Really appreciate it x
Ness says
I’ve got a redcurrant in my garden but it is only in its second year so the yield hasn’t been great yet. Hopefully next year I’ll get enough for a cake or two.
kellie anderson says
What a delightful sweet-tart treat! I don’t use redcurrants very much, but this really looks and sounds lovely, Lucy. 🙂
Galina V says
Your cake looks absolutely lush! Pinned it for future baking inspiration
bakingqueen74 says
Thanks Galina 🙂
petiteraisin says
Yogurt cakes for the win! Same brain over here, made a strawberry yogurt bundt cake and surprise it didn’t last very long! hahah
Thanks for hosting!
.:Marta:.
bakingqueen74 says
Mmm, that sounds amazing! Thanks for linking up
Sarah says
I have found that redcurrant can be taste too tart so I like your method of cooking them first. Pinning! 🙂
bakingqueen74 says
They look so sweet and it fools you I think!
Jo says
Looks delicious! I want a slice now