I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. I am a huge fan of Total Greek yogurt as an ingredient. High quality, delicious and adaptable. It is also pretty good in cakes and bakes as a lower fat substitute for butter or baking margarine. Paired with fresh lemon these low fat zesty bite sized cakes are perfect with a cup of coffee or for afternoon tea.
You do need to think ahead a little with this recipe to prepare the labneh for the filling, but the hands on time is minimal, put some yoghurt into a piece of cheese cloth, hang up and allow to drip for a few hours. Also these little cakes are easy to make by hand without the need for an electric mixer.
As well as the base for the filling in these cakes labneh is delicious on freshly baked bread with a drizzle of oil and some spices. I always make extra. You can also use the whey in place of water the next time you make bread – keep it in the fridge for a few days or freeze.As usual I shopped in my local Waitrose for most of the ingredients, picking up a bowl of lemons from the market on the way home (8 lemons for £1 is a wondrous bargain).
- 160 g Total Greek Yoghurt 0%
- 25 g Vegetable Oil
- 40 g caster sugar
- 1 egg
- 100 g plain flour
- 1 tsp baking powder
- Zest of 1 lemon – finely grated
- 2 tbs milk
- 2 tbs icing sugar
To make the labneh for the filling place 100g of the yoghurt into the middle of a piece of cheese cloth, gather up the edges to make a bundle and hang over a bowl and allow to drip over night (or at least a few hours). You can make the labneh in advance and keep covered in the fridge for several days.
For the cakes; whisk the remainder of the yoghurt (60g), vegetable oil, sugar and egg together in a bowl – the mixture will resemble custard.
Fold in the flour, baking powder, half of the lemon zest and the milk.
Dollop into a greased mini muffin pan (or into fairy cake cases in a baking pan) and bake at 180C / GM4 for 15 – 20 (depending on the size of your cakes) minutes until risen and springy.
Remove from the oven, allow to rest for a few minutes, then remove from the baking pan and leave to cool on a wire rack.
Stir the remainder of the lemon zest and icing sugar into the labneh to make a filling. Slice the mini cakes in half horizontally and sandwich them together with a teaspoon of the lemon labneh filling (if you have made cupcakes then simply put a dollop of frosting on top).
Keep in a cool place and serve the same day.