Orange yogurt cakes

Recipe: Orange yoghurt cakes


  • 1 orange
  • 1 1/2 tablespoons 70% less fat spread, melted (we used Flora Extra Light brand)
  • 1 tablespoon caster sugar
  • 1 cup self-raising flour, sifted
  • 1 egg, lightly beaten
  • 1 x 200g tub 99% fat-free vanilla yoghurt (we used Nestle Diet brand)


  1. Preheat oven to 160°C. Lightly grease a 6-hole, 1/3-cup (80ml) capacity muffin pan. Finely grate rind from three-quarters of orange.
  2. Finely slice remaining rind. Set both aside. Peel orange, removing the white pith. Segment orange. Place spread, grated orange rind, caster sugar and flour in a bowl.
  3. Add combined egg, 6 tablespoons of yoghurt and 2 tablespoons of water. Using a wooden spoon, mix until batter is smooth.
  4. Spoon mixture into muffin holes until three-quarters full. Tap pan lightly on workbench to settle. Bake cakes for 10 to 12 minutes or until a skewer inserted into the centre of one comes out clean.
  5. Allow cakes to cool in pan for 1 minute. Turn out onto a wire rack. Place warm cakes on plates. Top with remaining yoghurt and sliced orange rind.
  6. Serve with orange segments.

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)