Published 28th September 2026
Recipe: Prof. Tim Spector's easy peasy yoghurt cake
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This cake from my new cookbook, Good Mood Food, was designed with ease in mind and is incredibly simple to make once you have the ingredients.
Ideally, you need a 500 g pot of Greek yogurt to start with, then use this 500 g pot as your measuring tool to speed up the process. This cake is delicious served warm and drizzled with kefir and honey.
It's also a great recipe for making cupcakes and is surprisingly healthy as the main ingredients are nuts, seeds, and yogurt.
The recipe works well for children and adults with little cooking experience. It's a great introduction to mixing and baking with a low risk of failure.
Good Mood Food is publishing on October 22nd and is available for pre-order now.
Prep time 10 minutes
Cook time 50 minutes
Serves 8–10
Ingredients
1 x 500 g pot of Greek yogurt
2 pots ground almonds (400 g), note that ground almonds and almond flour are very similar and both can be used interchangeably
½ pot caster sugar (150 g)
1 tbsp baking powder
3 tbsp poppy seeds
Zest of 2 lemons
4 eggs
1 pot frozen blueberries (300 g)
To serve (optional)honey
kefir
Swaps
Any frozen berry for blueberries
Method
Preheat the oven to 200 °C/180 °C fan/gas 6 and line an 11 x 11 inch square baking tin with baking parchment.
Pour the Greek yogurt into a medium or large bowl. Wash and dry the pot, then fill it twice with ground almonds. Add to the yogurt. Half fill it with caster sugar and add this to the bowl also, along with the baking powder, poppy seeds, lemon zest, and eggs.
Mix well until the mixture is combined- make sure there are no lumps.
Gently fold in the blueberries, transfer to the prepared baking tin, spread out evenly, and bake for 45 minutes.
Allow to cool slightly before serving, drizzled with kefir and honey. The cake will keep for 3–4 days and can be frozen for a later time.
