Easy Kiwi And Lime Yoghurt Cake
This delightful Kiwi and Lime Yoghurt Cake combines the tangy sweetness of kiwi fruit with the refreshing zing of lime, all wrapped up in a moist, yoghurt-based sponge. This kiwi cake recipe could also be a dairy free cake if you swap the greek yoghurt for a non dairy option. Perfect for afternoon tea, summer picnics, or as a show stopping dessert, this cake is sure to brighten up any occasion.
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When it comes to making this Kiwi and Lime Yoghurt Cake, there are a few tips and tricks that can help you achieve the perfect result every time.
Firstly, ensure all your ingredients are at room temperature before you begin. This helps create a smoother batter and a more even bake. Whiz up the kiwis in a mini chopper or food processor to form a smooth puree. Add extra lime zest if you want a more lime zing!
Serving Suggestions
To make your kiwi cake truly shine, here are some serving suggestions and variations to try:
- Serve with a dollop of Greek yoghurt and a drizzle of honey for a luxurious dessert
- Add a handful of desiccated coconut to the batter for a tropical twist
- Try swapping out the kiwi for other fruits like strawberries or raspberries
- For a special occasion, top the cake with a lime-flavoured cream cheese frosting or add in the middle or both!
- Make individual portions by baking the mixture in a muffin tin
- Cover the whole cake in melted dark chocolate, chocolate ganache or chocolate buttercream!
Storage
Remember, this kiwi fruit bread cake is best enjoyed the day after it’s made, it will keep well in an airtight container for up to three days. If you’re looking to prepare in advance, you can freeze the unfrosted cake for up to a month – just be sure to wrap it tightly in cling film and foil before popping it in the freezer.
You may also like my Chocolate Yoghurt Cake or Eve’s Pudding for a fruity number!
Easy Kiwi and Lime Cake
Equipment
Ingredients
- 5 Kiwi (Peeled and pureed in a food processor)
- 1 Lime (Zest)
- 2⅔ Cup Plain Flour
- 1 Cup Sugar
- ½ Cup Greek Yoghurt
- ½ Cup Vegetable Oil
- 2 Eggs
- 2½ tsp Baking Powder
- 1 tsp Vanilla Paste (or essence)
Instructions
- Lightly grease either a 2lb loaf tin or 2 1lb tins with oil and line with baking paper. Set aside. Preheat the oven to 350°F (180°C) 160 fan.
- Whisk together yogurt, sugar, eggs, lime zest and vanilla paste then add the flour and baking powder.
- Next, whisk in pureed kiwi. Slowly fold in the oil, stir just until the mixture is well combined but do not overmix!
- Pour batter into the prepared tin/s and bake for about 50 minutes if cooking in the 1lb tins or 60 to 70 minutes in a 2lb tin until golden brown in colour and a skewer inserted in the center of the cake comes out clean.
- Let cake cool completely, dust with icing sugar then serve.
You say salt but there is no amount in the direction part.
Hi, sorry that was a typing error. You can add a pinch if you wanted but I don’t think you need it.