I am always looking for ways to make the simple things of life special. The other day, I made this pretty cake to surprise my family. It is a very light and moist yoghurt cake, which can be flavoured with the zest of citrus fruits or vanilla or even rose water!
Makes a 1 x 6-inch cake
For this cake, you will need 2 tins, greased
Ingredients
250g caster sugar
3 whole eggs
125g vegetable oil
125g natural yoghurt
250g self-raising flour
1/2 teaspoon baking powder
zest of 1 lemon, or orange, or lime, or 1 teaspoon vanilla
Method
- Using an electric mixer, whisk the eggs and sugar until thick and pale.
- Continue to whisk and add the oil in a thin stream until it is all incorporated.
- Add the yoghurt in the same way as the oil.
- Stop the machine and add the flour and baking powder.
- Continue to whisk for about one minute or until the flour is incorporated and there are no lumps. But do not over mix or the cake will be heavy.
- Divide the cake mixture in the prepared tins and bake in a preheated oven to 170C for about 20 minutes or when a skewer that is inserted in the centre of the cake comes out dry. Allow the cake to cool down completely before decorating.
To decorate
- Sandwich the cake with a jam of your choice, strawberry, raspberry or damson would work well.
- Cover the cake with whipped cream and garnish with fresh berries.
If you prefer, bake the cake in one tin, the cooking time will be between 35-40 minutes. In this case, I would slice the cake into 3 layers and then, sandwich it with the jam.
For an extra moist cake, drizzle some syrup over the cake layers before spreading the jam. I tend to use a syrup infused with elderflower cordial or limoncello, for an extra special touch.
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