Recipe: Low Fat Cappuccino Cake


20150311_111909 20150311_111921 2015-08-03 09.40.00_resized

I adore coffee cake so I decided to find a healthy alternative way of making on which includes one of my favourite foods – greek yogurt!

Ingredients for the cake:

  • 1 tbsp coffee granules
  • 225g self-raising flour
  • 1 tsp baking powder
  • 25g walnut halves
  • 50g ground almonds
  • 85g light muscovado sugar
  • 50g golden caster sugar
  • 2 medium eggs
  • 250g natural or greek yoghurt
  • 75ml walnut oil

Ingredients for the filling:

  • 100g quark
  • 1 tbsp icing sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp icing sugar
  • 140g light mascarpone
  • 2 tbsp golden caster sugar
  • 2 tsp coffee granules

Ingredients for the topping:

  •  1 tsp coffee granules
  • 1 tsp of walnut halves
  • 140g fondant icing sugar


The method!!

Preheat oven to 180oc/160oc fan

Grease a 10cm round tin, ideally one with a loose centre

Mix the coffee for the cake with 2tsp of hot water and put aside

Mix the flour, almonds, sugars, walnuts and sugars in a mixing bowl and form a dip in the centre

Pour the eggs, yoghurt, oil and coffee mix in the dip and stir together

Spoon mixture into the tin and bake for 40-45 minutes (do the skewer test), once done then leave to cool


Now it’s time to make the filling!

Put the caster sugar and coffee in a saucepan with 3tbsp water

Heat till dissolved then do a hard boil for approx 2-3 minutes until it forms a syrup

Leave to cool

Mix the mascarpone, icing sugar, quark and vanilla essence and then add to the syrup


Last but not least, we need to make the icing


Sift the icing sugar into a mixing bowl and add the coffee with 1tbsp of warm water

Add a further tsp of water to make it a smooth consistency


Cut the cake into two halves and stick together with the filling

Spread the icing on top and sprinkle with walnuts

Eat and enjoy!!


(This cake will need to be stored in the fridge due to the yoghurt in the sponge)


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