Greek Yoghurt Cake |
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| I`m not sure why it`s called greek. I got this recipe from my college flatmate and I`ve been making it for ..ouch nearly 20 years now. I love it. It`s very good-tempered. Sometimes I make it by hand and sometimes in the food processor. Either way works well. Sometimes I make it in a wide very large tin so that it is shallow and then I drizzle lemon icing over the top. Sometimes I make it in a smaller deeper tin. it is nice if it comes out fluffy and open textured or if it`s denser - either way it is very moist and delicious!
Kakemonsen.no har prøvebakt. Veldig god og saftig kake, vi brukte Tine Matyoghurt. 8 oz er 230 gram, 5 fl.oz er 1,5 desiliter. Steking: 24 cm springform, 180 grader i 45 minutter. |
| Ingredienser |
Bilde |
Eggs - 2 large or 3 medium
Butter - 8oz
Sugar (caster) - 8oz
Flour - 8oz
Natural yoghurt - 5 fl. oz
Baking powder - 2tsp
Rind of one lemon
Brandy or vanilla essence
If wished: top with a little icing made with icing sugar mixed with a little lemon juice.
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| Slik gjør du |
Cream fat and sugar with hands until they are white and creamy.
Add eggs, beating.
Add yoghurt and a little flour, essence and the lemon rind.
Fold in flour and baking powder together.
Grease tin.
Cook in medium-high oven ( gas mark 6, 170-200 degrees) for about 45 mins to an hour, depending on whether your tin is deep or shallow. Test with a kebab skewer or knitting needle! |
| Spesielle egenskaper |
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Utenlandsk spesialitet |
| Kilde: Joy |
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