11 Jan 2013

Yoghurt pot cake

This gorgeous cake is from Nigellas latest book (and TV program) Nigellissima  . It is, thus far, not my favourite of her books -I have only made the Meatzza ( not too impressed with it)  and this cake from it so far. Normally her books are so inspiring I tend to make a lot of things from them when I first buy the book.  Anyway this  cake is both comforting to make, look at and eat. It is a beautiful pale yellow and damp and soft-crumbed to eat. It is a plain vanilla cake with a slight lemony flavour and tang from the yoghurt.  It is also very easy to make.  It is called yoghurt pot cake as the yoghurt pot is the unit of measurement, but she does thankfully give the metric measures as well. I have had a mishap with my camera so there are not many pictures but hopefully you get the idea….

150g plain yoghurt
150ml flavourless vegetable oil
3 eggs
250g castor sugar
2 capfuls vanilla extract (1.5 teaspoons)
Zest  ½ unwaxed lemon
175g Plain flour
75g cornflour
1 teaspoon icing sugar

Preheat oven to 180◦C and grease a springform ring mould or tin
Separate eggs and whisk the whites until you get firm peaks. Add the yoghurt to the eggs and use the yoghurt pot to measure out other ingrediants.
Fill yoghurt pot with oil and to egg yolks mixture slowly while beating
Add the vanilla extract
Still beating add 1 yoghurt pot of cornflour, scrape down sides of bowl then gently fold in the egg whites
Fill the tin with the batter a bake for 30-35 minutes-sides should be coming away from the tin. Remove from tin and let cool for 10 minutes before turning it out. Once cooled dust with icing sugar.

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