Get ready because I am going to reveal to you one of my family recipes. Revisited.
When I was a kid there was only one cake I would make when “feeling like it” and it’s the Yogurt Cake. I don’t remember where my mum got the recipe from but it has always been part of her recipe book and, just for this reason, integral part of my childhood. It’s really simple to make and undeniably wonderful. Moist, lemony, sweet… You won’t stop yourself from cutting just one last small square. At home, it wouldn’t last more than two days.
Now, the technique is very simple: the only measure is your yogurt tub. The original recipe calls for a 125g Yomo agli agrumi di Sicilia –best yogurt ever! Unfortunately, I can’t find them in London so I had to re-invent this joyful cake and not lose its heart-warming childhood-filled flavours.
2 cups wholemeal flour
3/4 cup Greek yogurt
1 cup vegetable oil
1 cup soft brown sugar
The juice of 2 limes
1ts baking powder
1ts baking soda
A pinch of salt
Take a bowl and…… Chuck everything in it. No, wait! Not the orange!
Grate the zest and add it to the mix. Peel the orange, slice it and lay the circles on the bottom of your baking tray. Use parchment paper, it’s important.
With a hand-mixer, give it a nice stir for at least two three minutes. If you realise it’s a tiny too thick, add a splash of milk.
Pour the mixture in the baking tray and dust some granulated sugar on top. But icing sugar once the cake is ready really goes well too.
Bake at 180°C for 30’-35’ or until a toothpick comes out clean.