Cherry and Cardamon Yoghurt Cake

A delicious moist light cake that bakes in a casserole. No paper or greasing is required and it keeps well too – perfect with a cup of tea.


Serves 16

Preparation Time

Cook time

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Cook's NoteIf you would like to make a gluten-free version of this, simply replace the 500g of plain flour with 500g gluten-free flour.
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  • 7 eggs, medium
  • 350g caster sugar
  • 215ml natural yoghurt
  • 215ml rapeseed oil
  • 2 teaspoons vanilla extract
  • 500g plain flour
  • 2 teaspoons baking powder
  • 3 teaspoons ground cardamom
  • 1 x 400g tinned cherries, drained – juice reserved

Cherry Sauce

  • Reserved cherry juice
  • 2 tablespoons (30ml) lemon juice
  • 3 tablespoons (45ml) castor sugar
  • 2 teaspoons (10ml) cornflour combined with 2 tablespoons water to make a slurry


Preheat the oven to 180°C / Fan 160°C / Gas Mark 4.

Whisk together the eggs and caster sugar for 5 minutes. Slowly add the yoghurt, vanilla and rapeseed oil while still whisking.

Fold in the flour, baking powder and cardamom.

Pour the mixture into the Toughened Non-Stick 20cm Deep Casserole (do not grease or line the casserole).

Place the cherries on the top of the cake mixture and place in the oven to bake for 1 hour. Cover with the lid and bake a further 15-20 minutes. Test with a skewer after 15 minutes. It should come out clean when fully baked.

Rest in the casserole pot for 10-15 minutes before turning out.

Turn out and cool completely on a wire rack. Drizzle over the cherry sauce just before serving.

To make the Cherry Sauce:

Place the cherry juice, lemon juice and sugar in a small saucepan. Bring up to the boil, stirring to dissolve the sugar

Add the cornflour slurry and simmer on a medium heat until the sauce is glossy and thickened.

Set aside to cool.