This version of the french traditional yoghurt cake contains double the amount of yoghurt. It is a great cake, even better when served with poached fruits and the poaching liquid reduced to a syrup.
This recipe is from Delicious, Simply the Best by Valli Little. Â In the book, the cake is served with sangria poached fruits, Â I served mine last time with white wine poached pears.
Ingredients:
- 1 cup (280 g) of Greek Yoghurt
- 1 cup (220 g) of raw caster sugar
- 1 tsp vanilla extract
- 1/3 cup (80 ml) of sunflower oil (sunflower oil will not alter the flavour of the cake, olive oil will change the taste)
- 2 eggs
- 1 2/3 cup (250 g) of plain flour
- 1 tsp of baking soda
- 1 1/2 tsp of baking powder
- finely grated zest of 1 lemon
- finely grated zest of 1 orange
Method:
- Preheat the oven to 170 °C and grease a 20 cm spring form cake pan and line with baking paper.
- Combine the yoghurt and sugar in a large bowl and whisk to combine before adding the eggs. Beat well between each addition.
- Add at once the flour, baking powder and baking soda. Â Use a whisk is you have some lumps, they will disappear straight away. Finally add the zest and mix to combine.
- Pour the batter into the prepared cake tin and bake for 45 minutes, or until a cake tester inserted in the centre comes out clean. If the cake is getting brown too quickly cover loosely with aluminium foil.
- Unmould and cool down on a cooling rack.
