“Tea time is a chance to slow down, pull back and appreciate our surroundings.” - Letitia Baldrige
Afternoon tea in Winter is a lovely tradition and having the right cakes is absolutely essential. One of the cakes we often have is the "1-2-3-4" Yoghurt Cake from Greece. It’s lovely and light and moist.
Yoghurt Cake
Ingredients
1 cup (250 mL) Greek yoghurt (use the same cup to measure the other ingredients)
1 cup light vegetable oil
2 cups sugar
3 cups self-raising flour
4 eggs
1 tsp Vanilla essence
Your favourite icing to decorate or a simple dusting with icing sugar
Method
Separate the eggs, beating the yolks with the sugar until light and fluffy. In a separate bowl, whisk the egg whites until they form stiff peaks (reserve).
Add the oil little by little while beating the yolk-sugar mixture. Once incorporated, add the yoghurt, a little at a time, mixing slowly. Add the vanilla essence.
Stop beating the mixture and add about a quarter of the flour and a quarter of the beaten egg-white alternately until they are used up, folding gently with a spatula to mix thoroughly.
Empty in a well-greased and floured ring cake tin and bake in an oven pre-warmed to 180˚C for 55 to 60 minutes in the centre shelf. Don’t open the oven door for the first 40 minutes or so, but later you may need to cover the cake with a little foil to prevent the top burning. Check if it’s done by inserting a skewer. Leave in the tin for 10 minutes after you take it out of the oven and then upend onto your serving platter. Ice or dust when cake is cold.
This post is part of the Food Friday meme.
Afternoon tea in Winter is a lovely tradition and having the right cakes is absolutely essential. One of the cakes we often have is the "1-2-3-4" Yoghurt Cake from Greece. It’s lovely and light and moist.
Yoghurt Cake
Ingredients
1 cup (250 mL) Greek yoghurt (use the same cup to measure the other ingredients)
1 cup light vegetable oil
2 cups sugar
3 cups self-raising flour
4 eggs
1 tsp Vanilla essence
Your favourite icing to decorate or a simple dusting with icing sugar
Method
Separate the eggs, beating the yolks with the sugar until light and fluffy. In a separate bowl, whisk the egg whites until they form stiff peaks (reserve).
Add the oil little by little while beating the yolk-sugar mixture. Once incorporated, add the yoghurt, a little at a time, mixing slowly. Add the vanilla essence.
Stop beating the mixture and add about a quarter of the flour and a quarter of the beaten egg-white alternately until they are used up, folding gently with a spatula to mix thoroughly.
Empty in a well-greased and floured ring cake tin and bake in an oven pre-warmed to 180˚C for 55 to 60 minutes in the centre shelf. Don’t open the oven door for the first 40 minutes or so, but later you may need to cover the cake with a little foil to prevent the top burning. Check if it’s done by inserting a skewer. Leave in the tin for 10 minutes after you take it out of the oven and then upend onto your serving platter. Ice or dust when cake is cold.
This post is part of the Food Friday meme.
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