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Moving on to goal 155… which is a fun & indulgent one: making one dessert from someone else’s blog every two weeks. I chose a recipe which I’d bookmarked a while ago: Yoghurt cake from Jessica at Smalltime Cooks (originally from Clotilde at Chocolate & Zucchini). This cake is delicious and very very simple to make. I used low-fat greek yoghurt instead of the stipulated full-fat, because that’s what I had in the house. As soon as it was out of the oven, I gobbled up a slice with some black cherry jam… I highly recommend the combination (but you can use any jam, of course).

Ingredients:

  • 1/3 cup vegetable oil, plus a bit to grease pan (for greasing the pan, I used a light-olive-oil spray which I had)
  • 1 cup plain unsweetened whole milk yogurt (I used 0% greek yoghurt and it still turned out delicious)
  • 1 cup caster sugar (I used vanilla sugar)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon light or amber rum (optional but recommended)
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • Good pinch of fine sea sal

Method:

  • Preheat the oven to 180 degrees Celsius (350 Fahrenheit)
  • Grease the sides of a 10-inch round cake pan or springform pan (I used an 8-inch springform pan) with oil and line the bottom with parchment paper if the pan is not springform
  • In a large mixing bowl, whisk together the yogurt and sugar
  • Add the eggs one by one, beating well after each addition
  • Add the vanilla, oil, and rum, if using, and whisk again
  • In another bowl, sift together the flour, baking powder, baking soda, and salt
  • Pour the flour mixture into the yogurt mixture, and whisk until just combined.
  • Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean
  • Transfer the pan to a cooling rack and let stand for 10 minutes.
  • Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.
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