Maple Yoghurt Loaf Cake


This lovely loaf cake is laced with a subtle yet fragrant blend of spices, and the perfect balance of semolina, almond meal and yoghurt, giving it texture while staying deliciously moist. It is then smothered in maple cream cheese frosting and dotted with fresh seasonal fruits. The frosting pairs beautifully with the cake and elevates it to a dessert that stands proud for an elegant afternoon tea, but it can equally be left unfrosted and enjoyed as a casual easy midweek bake. This recipe has been adapted from a much loved copy of a Vogue Entertaining and Travel magazine. I’ve chosen figs and berries to garnish but feel free to use whatever is in season; poached fruits would also complement this loaf perfectly. 


For the Yoghurt Loaf Cake

  • 3 large eggs, at room temperature

  • 165g caster sugar, sifted

  • 110g almond meal

  • 110g plain flour

  • 110g semolina

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • 1 tsp ground ginger

  • 1 tsp ground cardamom

  • ½ tsp ground cinnamon

  • ½ tsp ground cloves

  • ¼ tsp fine sea salt

  • 135g unsalted butter, melted

  • 250g greek yoghurt

  • 1 tsp vanilla paste

  • 110g fresh blackberries, to serve

  • 110g fresh raspberries, to serve

  • 4-5 fresh figs, washed and sliced, to serve

Maple Cream Cheese Frosting
  • 250g cream cheese, softened

  • 65g caster sugar, sifted

  • 65g maple syrup

  • Pinch of fine sea salt



For the Yoghurt Loaf Cake
  1. Preheat oven to 170°C (150°C fan-forced) and grease or line with baking paper a 10cm x 20cm (4” x 8”) loaf cake tin.

  2. Whisk eggs and sugar together in a free-standing mixer until thick and pale.

  3. Sift together flour, semolina, baking powder, baking soda, ground spices and salt in a large bowl, then stir almond meal through to combine.

  4. Pour melted butter, yoghurt, vanilla and one third of the egg mixture over the flour mixture, and stir to combine, then gently fold in remaining egg mixture.

  5. Pour mixture into prepared cake tin, then bake in preheated oven for 35 minutes until a skewer inserted into the centre comes out clean. Cover after 20-25 minutes with foil if cake starts to darken significantly.

  6. Allow to cool completely in tin. Cake will keep for 1-2 days unfrosted in an airtight container, but after frosting and decorating with fresh fruit it is best consumed within a few hours.

For the Maple Cream Cheese Frosting: 
  1. Whisk together cream cheese, sugar and salt until light and creamy, then add maple syrup and whisk further to combine. Set aside until serving.

To Serve:

  • Place loaf cake on a serving platter and spoon over with cream cheese frosting. Decorate with fresh berries and slices of fresh fig.

  • Enjoy!


Salma Sabdia is the creative powerhouse behind fabulous baking blog, The Polka Dotter. Click here to check out her bloghere to follow her on Instagram and here on Facebook.