Yoghurt Cake
Yoghurt and lemon baked in a cake is without a doubt a good marriage.
I used to make this delicious cake as a child in Jerusalem with my mum and it has always remained one of my favourties. The beauty of this cake is the crumbly, melt in the mouth texture which leaves a refreshing flavour behind. Very simple to make and finished perfectly with hot syrup dribbled over it. Follow the recipe closely and be sure to use all the syrup as the cake will soak it up well.
Yoghurt cake
250 g yoghurt
3 eggs
200 g sugar
1/2 lemon zest
100 g melted butter
250 g self-raising flour
Syrup
360 ml water
150 g sugar
2 1/2 tbsp lemon juice
Method:
Whisk the sugar and eggs until double in volume. Add the cool melted butter gradually. Fold in (carefully without over-working the mix) the flour and the yoghurt in three stages finishing with the flour. Add the lemon zest. Pour into a cake tin and bake in a 160 degrees preheated oven for 20-25 min until the top is golden brown and a thin skewer inserted into the center of the cake comes out clean.
Meanwhile make the syrup. Bring the sugar,water and lemon juice to the boil. Once the cake is ready and out of the oven, leave in the cake tin and pour the syrup over the top of the cake. Cool down completely before serving.
Image by Ori
2 Responses to Yoghurt Cake
Terrific work! This is the type of information that should be shared around the web. Shame on the search engines for not positioning this post higher!
I would love to try this out.