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Photo of Persian yoghurt and lime cakes by WW

Persian yoghurt and lime cakes

Total Time
45 min
20 min
25 min
A little slice of the Middle East in your own home. Delicious spiced cakes with a tangy twist.


Reduced fat oil spread

100 g

Greek yoghurt, plain, low-fat, no added sugar

½ cup(s), (140g)

Caster sugar

½ cup(s), (110g)


1 medium

White self-raising flour

1 cup(s), (150g)

Lime rind

2 tsp, plus extra for garnish

Lime juice

1¾ tbs, 1 tbs, plus 3 tsp extra for icing

Ground cinnamon

½ tsp


¼ tsp, ground

Icing sugar

80 g, (80g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray an 8-hole (½-cup/125ml capacity) mini loaf tin with oil. Line base and 2 long sides of each tin hole with baking paper, allowing it to hang 2cm over the sides.
  2. Using electric beaters, beat spread and sugar until light and fluffy. Add egg and beat until combined. Fold in flour, yoghurt, rind, 1 tablespoon juice, cinnamon and cardamom until combined.
  3. Spoon mixture into prepared holes and smooth the surfaces. Bake for 20–25 minutes or until a skewer inserted in the centres comes out clean. Set cakes aside in tin for 5 minutes before turning out onto a wire rack to cool.
  4. Meanwhile, combine icing sugar and extra juice in a small bowl. Stir until smooth. Drizzle icing over cooled cakes. Serve sprinkled with extra rind strips.