Prepare two mini bundt cake trays and preheat the oven to 180.
In a large bowl, combine the Puhoi Valley Citrus Yuzu Yoghurt, eggs and butter. Whisk until smooth.
Sift in the flour and sugar then stir until well combined.
Divide the mixture into the mini bundt cake trays and bake for 25 mins, until the cakes are golden brown.
Rest in the tray for 5 minutes then turn out on cooling rack to cool.
If the cakes have risen too much, cut off the bottoms with a sharp knife.
When ready to serve, fill the mini cakes with a spoonful of Puhoi Valley Citrus Yuzu Yoghurt and serve!