Wednesday, September 22, 2010
I almost abandoned this post. Almost. At first bite, I didn't quite like the cake. It tasted like a sponge cake ... with not enough eggs. I also hated how my photos turned out ... too much bokeh for my liking. But since I had already invested time and energy taking pictures, I decided to post. Maybe someone else might like this cake.
I should have known. Being someone who loves full fat, what was I doing baking a yogurt cake? Give me an eggy and/or buttery cake any time. So why did I bake this? I had Greek Yogurt expiring the next day, and Google brought me to this cake ... as simple as that.
To make up for the lack of fat/cream/eggs, I made a blueberry sauce to go with it. That helped. Tremendously. *licks fingers*
Then lo and behold, the next day, the cake suddenly tasted a helluva lot better! Why? I kept it covered, at room temperature, and overnight, the flavours developed and it was a lot more moist. Still, unless I am faced with a tub of Greek yogurt on the brink of expiry, I wouldn't be making this cake again. But the blueberry sauce? I'll have that any day.
But well, different strokes for different folks. If you like yogurt cakes, this one is probably the one to make. Compared to Chocolate & Zucchini's recipe which yields a much heavier cake, this version gives you an airier texture and bite, almost like a sponge cake ... with not enough eggs. Sorry, couldn't resist! ;)
(adapted from neckredrecipes)
- 2 large eggs
- 200g caster sugar (I reduced to 170g)
- 1 tsp vanilla extract
- 280g plain flour
- 3 tsp baking powder
- 250ml low fat greek yogurt
- 120ml oil
- icing sugar for dusting
1. Whisk egg and sugar until pale, thick and creamy (3-4 minutes).
2. Add vanilla extract. Beat for a further 1 minute.
3. In another bowl, sift together the flour and baking powder. Fold into the above mixture.
4. Mix in the yogurt and then the oil.
5. Pour batter into a lined and greased 21-26cm cake tin. Bake at 180C in a preheated oven for 35-45 minutes until a toothpick inserted into the center comes out clean.
6. Leave cake in tin to cool for 10 minutes before transferring to a cake rack to cool.
7. Dust with icing sugar (optional).
8. If you intend to serve with blueberry sauce, get the recipe from my Atayef post.