Ce La Vie.... Say no more.....
Not only is the storyline light, fresh and funny, but the recipes that intertwine the story line actually make you want to try them. There's a mix of both savoury and sweet and all sound tempting and do-able.
I was in the baking mode yesterday and had all of the ingredients necessary to try the yoghurt cake - a cake described as a blank canvas meaning you can top it with what you like - pear, apple, raspberry, tinned fruit etc. I had some frozen raspberries and I liked the idea of mixing some 'tart' with the sweetness of the cake batter.
I hope you enjoy it as much I did (yes, it's almost all gone, with the help of my housemate and a friend who came for lunch). Oh, and Audrey (my pooch) got a little bit as well.
Yogurt Cake
1 cup plain yogurt (I used Greek style)
1 cup sugar
pinch of sea salt
1 teaspoon vanilla extract (I used the seeds from a vanilla pod)
1/3 cup vegetable oil (light oil is best, I used rice bran oil)
2 eggs
1 & 2/3 cups plain flour
1 & 1/2 teaspoons baking powder
1 teaspoon baking soda
zest of lemon
topping of your choice
Preheat your oven to 160 degrees. My suggestion is to NOT use fan forced.
Lightly brush oil over the inside of a 10 inch round cake pan.
Line with baking paper.
Mix together the yogurt, sugar, salt and vanilla and whisk until smooth.
Add the oil in a steady stream and whisk again til combined.
Add the eggs one at a time, whisking after each addition.
Sift together the flour, baking powder and baking soda.
Add to the yogurt mixture, mix till combined then add the lemon zest.
Transfer to lined cake tin and top with chosen topping.
Bake in centre rack of oven for 45 minutes or until a toothpick comes out of the centre clean.
Lift cake from tin to cool.
Storage: as this cake gets moister with age, try to avoid storing in an airtight container. Best way to store is to wrap in aluminium foil and keep at room temperature.
And here's a picture.....
wow definiately going to have to try this one Adele! looks amazing!
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