(photo by Andre)

I’m not much of a cook, but once in a while I enjoy baking. I wish I was better at it so the Foodie Challenge: Whip up something new seemed a good place to start. The idea is to each month prepare at least one dish from a new recipe and blog about it.

My commitment is to increase the level of difficulty each month and hopefully by December I’ll be comfortable making profiteroles or a Pavlova. I decided to start with a family classic I’ve never done by myself: yogurt cake. I called my mom for the recipe and in the end I’m rather proud of myself. Just for fun I’ve added some lemon glazing on top. I turned out moist, with an acid-sweet tone, just like it.

And talking about sweet, I’ll post my thoughts on The Sugar Queen by Sarah Addison Allen shortly.

Simply Yogurt Cake

1 natural yogurt
6 eggs
3x the yogurt container of sugar
3x the yogurt container of flour
2/3 the yogurt container of vegetable oil
1 tea spoon of baking powder

Mix the egg yolks and sugar until the mix is a soft yellow, almost white. Add yogurt, then flour, baking powder and oil. Mix well. On a separate recipient beat the eggs white until they form and then gently incorporate them into the other mix.

Make sure you oil/butter the baking tray before pouring the final stuff. Bake for around 30m at 150C (pre-heat the over 10m before you put the cake in). You’ll know the cake is ready if you stick a toothpick into it and no bits come attached to it (does that make sense? It’s the first time I write a recipe in English…).

For the lemon glazing I just mixed sugar and lemon juice in a pot until I thought it looked good 😛

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