Every 4-6 weeks, I get on crazy food shopping trips where it takes me 2 hours since I bring all our coupons and go up and down each aisle looking for the best deals. We supplement our fridge and pantry between marathon shopping trips with weekly trips to Haymarket to get produce for us and the rabbits and occasional trips for eggs, milk, and bread. I like this system since I get the best deal and have a well-stocked pantry allowing me to make almost anything at any point. Only trick is to remember to defrost the meat before going work- which I’m awful at remembering… le sigh.
During one of my recent stock-ups I got a crazy amount of yogurt. My eyes were bigger than our stomachs situation. I knew we would go a bit bonkers just eating yogurt for B, L, D so I began to look around for some recipes to creatively use up all that cultured goodness. Well, since I know that plain Greek yogurt can be a great substitute for sour cream I decided to focus on using up some of the fruit flavored yogurts first. I grabbed a mango yogurt and dove on into the internets to find a recipe. While I enjoy Mango Lassi I quickly ruled that off as an option since I wanted to bake. My persistence paid off and I found a recipe for a Low Fat Mango Yogurt Cake.
I used the recipe for the Mango Yogurt Cake as a jumping off point as the recipe called for yogurt and mango puree so I did some adjustments and used the fruit flavored yogurt instead of the 2 separate ingredients. Our house filled with such a lovely smell while it was baking. The resulting cake was light, sweet, and very fragrant.
It is so cold now that this would be a nice cake to make. It will warm up your house and the tropical smells will take you away, far away. Maybe your imagination will take you the beach so you can work on your imaginary tan. Wouldn’t it be fun to imagine a sunny, hot beach with turquoise waters while you enjoy a slice of this cake?
Mango Yogurt Cake
- 1-1/2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- Zest of 1 small lemon
- 1” fresh ginger, grated
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter, room temperature
- 4 egg whites
- 1 cup Mango Greek Yogurt, such as Chobani
- 1 tsp vanilla extract
- Preheat oven to 350 degrees. Grease a bundt pan and place on a baking sheet.
- In a medium sized bowl, sift the flour with the baking powder, baking soda, and salt.
- Mix together the zest and freshly grated ginger with sugar until the sugar is moist and fragrant.
- Beat the egg whites and vanilla extract separately until frothy with small peaks.
- Cream the butter, oil and sugar in a large bowl. Then gently mix the egg whites into the creamed butter mixture. In this mixture, slowly fold the yogurt and flour mixture in 3 batches each.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes until the top is golden brown and the tester comes out clean.