We got asked to develop a recipe by Ski. They have a new yoghurt out which is a lemon cheesecake flavour. It has a lovely flavour so initially we wanted to have something that let the yoghurt really be the star – so we tried making a pannacotta but it would not set…. After some consideration thought using it in a cake was the way to go. There are many cake and muffin recipes that incorporate yoghurt – either as part/all of the fat content or in the buttercream topping. We rather liked the idea of a butter free cake and imagined it could be light and delicious if we made financier style cakes with some ground almond incorporated. We always find the almond makes for a lighter texture cake. The yoghurt also lightens these and the cakes were delicious and very moreish! The ski lemon yoghurt worked really well, we boosted the citrus flavour with a little additional lemon zest in the batter and then in a similar manner to the pairing of lemon and basil that we did here (lemon meringue crowns with blackberry and basil cream) we drenched the cakes in a basil infused lemon syrup.
The result is a moist bite of cake, topped with berries and a dusting of icing sugar. Little tea time treats.
Here is how we made them