• 150g Greek style yoghurt
  • 150ml sunflower oil
  • 3 eggs
  • 275g plain flour
  • 185g caster sugar
  • ½ teaspoon baking powder
  • 1 lemon finely grated zest


  • 250g Greek style yoghurt
  • 125g icing sugar sieved


  • A punnet of raspberries
  • A tablespoon of chopped pistachios
  • 50g white chocolate 


  1. Line a 23cm spring form tin. I used a heart shaped one to celebrate Valentine's day.
  2. Preheat the oven to 180c.
  3. Put all the cake ingredients into a bowl and mix until the smooth, pour into the prepared tin, make a slight hollow I with a back of a spoon in the centre of the cake. Bake for 35 minutes in the pre heated oven.
  4. While the cake is baking mix the yoghurt and icing sugar together until blended then put in the fridge to set.
  5. When the cake has cooled completely, spread the icing over the cake and decorate with raspberries, white chocolate shards and chopped pistachios.

Recipe courtesy of Irish Yogurts Clonakilty