Elysian Eats: In The Kitchen with Mountain High Yoghurt

Written by Jessica Comingore

It’s rare when a day goes by that yogurt doesn’t make an appearance in one of my meals, though it usually doesn’t get much fancier than a few dollops topped with fresh berries and a squeeze of honey for breakfast. The truth is, yogurt is one of those ingredients that you can get a lot of mileage out of, I just don’t often think of it that way. Aside from some delicious brunch or dessert recipes (like this Almond Yogurt Cake) it also shows up in a number of tasty Middle Eastern dishes that top my dinner preferences each week.

So when Mountain High Yoghurt approached us to create a few tips, tricks and recipes in line with their Simple Life Tour, it wasn’t a hard sell. Using their Original Plain variety, we tested out a few easy recipes to pull together for a simple weekend brunch; one savory, one sweet. The first dish is a riff on one of my favorite Heidi Swanson recipes, Lentils Folded into Yogurt, Arugula & Basil on toast (which you can get the details for over on 101 Cookbooks). This time around, we used MHY in place of Greek yogurt, and the results were just as delicious. For dessert (or breakfast, who are we kidding?) we baked an easy Yogurt Almond Cake that can be topped with anything from fresh jam to fresh berries. For an added zing and punch of color, we grated a bit of lemon zest on top. Read on for the recipe, and try out one (or both!) this weekend — I promise they won’t disappoint.



Yogurt Almond Cake

1/2 cup almond meal
1 cup flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
1/2 cup plain yogurt
3 eggs
1/2 teaspoon almond extract
1/2 cup canola oil or sunflower oil
1/2 cup raspberry or apricot preserves

Preheat oven to 350° and butter a 9″ cake pan. Combine almond meal, flour, baking powder and salt in a bowl. Place the sugar in a bowl and use a mixer to combine yogurt, eggs, and almond extract. Stir in the dry ingredients and then add the oil. Stir until all ingredients are incorporated and pour into the buttered cake pan.

Bake for about 25 minutes until golden and the sides pull away from the pan. Cool for 10 minutes before turning out of the pan. Melt your preserve of choice in a saucepan until it’s spreadable, and spread on top of the cake.

ElysianEdit-HorizontalRule*Sponsorship Note: This post was created in partnership with Mountain High Yoghurt. All content, words and ideas are our own. Thank you for supporting the sponsors that allow us to create and maintain original content for this blog.

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