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Flora Shedden's Rhubarb and Yoghurt Cakes

Flora Shedden's Rhubarb and Yoghurt Cakes for Sweet Bliss

Enjoy Flora Shedden's Rhubarb and Yoghurt Cakes, a delightful treat combining tart rhubarb and creamy mascarpone for a guilt-free indulgence.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Baked Goods
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 300 g Self-raising Flour
  • 200 g Caster Sugar Can be swapped for granulated sugar.
  • 125 g Butter Opt for unsalted butter.
  • 125 g Full-fat Yoghurt Greek yoghurt or dairy-free alternatives are suitable.
  • 2 units Eggs Flax eggs can be used for a vegan version.
  • 100 g Water Consider using fruit juice for added flavor.
  • 1 unit Lemon Juice Juice from 1/2 lemon.
  • 1 tsp Vanilla Bean Paste For rhubarb.
  • 1 tsp Vanilla Bean Paste For icing.
  • 50 g Flaked Almonds Can replace with chopped walnuts or leave out.
  • 300 g Mascarpone Cream cheese can be used as a substitute.
For the Decoration
  • 30 g Whole Almonds Slivered almonds can be used as alternatives.
For the Mascarpone Icing
  • 125 g Double Cream Heavy whipping cream works perfectly.
  • 100 g Icing Sugar Powdered sugar is essential for icing.

Equipment

  • Muffin Tray
  • mixing bowl
  • saucepan
  • whisk
  • spatula
  • Baking Tray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 165°C (fan).
    Flora Shedden's Rhubarb and Yoghurt Cakes
  2. Prepare the rhubarb by cutting it into 2 cm batons and toss with caster sugar, water, lemon juice, and 1 tsp vanilla bean paste. Roast for 10-20 minutes until tender.
    Flora Shedden's Rhubarb and Yoghurt Cakes
  3. Melt 125g of butter in a saucepan over low heat and let it cool slightly.
    Flora Shedden's Rhubarb and Yoghurt Cakes
  4. Mix melted butter, 125g of full-fat yoghurt, and 2 eggs in a bowl until smooth.
    Flora Shedden's Rhubarb and Yoghurt Cakes
  5. Add 200g of caster sugar and fold in 300g of self-raising flour and 50g of flaked almonds until just combined.
    Flora Shedden's Rhubarb and Yoghurt Cakes
  6. Fill a muffin tray with paper liners and spoon the batter into each liner, then add the roasted rhubarb on top.
    Flora Shedden's Rhubarb and Yoghurt Cakes
  7. Bake for 25 minutes until golden and a toothpick comes out clean.
    Flora Shedden's Rhubarb and Yoghurt Cakes
  8. While the cakes are baking, roast 30g of whole almonds at 165°C for 8-10 minutes.
    Flora Shedden's Rhubarb and Yoghurt Cakes
  9. Whisk together 250g of mascarpone, 125g of double cream, 100g of icing sugar, and 1 tsp vanilla bean paste until soft peaks form.
    Flora Shedden's Rhubarb and Yoghurt Cakes
  10. Once cooled, pipe the mascarpone icing on the cakes and garnish with roasted rhubarb and almonds.
    Flora Shedden's Rhubarb and Yoghurt Cakes

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Use fresh rhubarb for the best flavor and avoid overmixing for light cakes.

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