Cardamom Yogurt Cake with Mango Lassi Icing

If you’re craving a sweet treat, get ready to tuck into a large slice of this yogurt cake, enhanced with sweet cardamom and filled with a thick layer of mango lassi icing that is sure to make your mouth water!

  • 1 hr 45 mins
  • Serves 12
  • Beginner



  • 6 Eggs
  • 400g Caster Sugar
  • 200ml Olive Oil
  • 2 Lemons (Juice & zest)
  • 350g Yeo Valley Organic Natural Yogurt
  • 4tsp Ground Cardamom
  • 100g Self-raising flour
  • 1tsp Baking Powder
  • 120g Polenta

Buttercream Filling

Mango Lassi Icing


  • Toasted flaked almonds and chopped roasted pistachio


  1. Heat the oven to 160C
  2. Line the base of two 23cm spring bottom cake tins with non-stick parchment paper.
  3. Add the cardamom, flour, baking powder and polenta to a small mixing bowl and stir to combine the ingredients.
  4. Whisk the caster sugar and eggs until they have doubled in size and are mousse like, about 5 minutes. Slowly drizzle in the olive oil allowing the mixture to emulsify. Carefully Fold though the natural yogurt followed by the dry ingredients and fold until the mixture is evenly combined.
  5. Bake the cake in the oven for 30-45 minutes until it is cooked through and an inserted skewer comes out clean. Allow both cakes to cool.
  6. Make the buttercream by whisking together the softened butter and icing sugar until it is evenly combined and there are no lumps. Add the buttercream to the top of one of the cakes and place the other cake on top.
  7. Combine all of the ingredients for the mango lassi icing, whisking them together and so there are no lumps. Set the cakes on top of a wire rack set over a baking tray. Pour the icing over the cake and allow the icing to drizzle down the sides. Collect the icing that is left on the baking tray and drizzle it over again to continue to coat the cake with icing. Repeat this step until the cake is totally covered with icing.
  8. Garnish the cake with toasted flaked almonds and chopped roasted pistachios

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