Sunday, 28 October 2012
Incy Wincy Halloweency yogurt cake
This recipe is based on the traditional French yogurt cake, with slight changes and added seasonal decorations.
1 mug of granulated sugar
1 mug of Greek style yogurt (I used Rachel's Organic Greek Style Coconut yogurt)
2 medium eggs
1 and a half mug of self-raising flour
1 heaped tsp of baking powder
1/3 mug vegetable oil
1 tsp of vanilla paste
grated zest of 1 orange
grated zest of 1 lemon
2 icing pens (white and dark silver)
1 Haliborange vitamin C softie/blackcurrant flavour (for the spider), if you don't have them, roll a small ball from the dark sugar paste.
I use a standard mug for measuring the ingredients, as it is the easiest option.
Grate the zest of one lemon and one orange, add the sugar and vanilla paste. Add the eggs and using the hand blender, mix well. Add the yogurt, oil, flour and the baking powder and mix together.
Butter the cake springform and pour the cake mix in. Put it in the oven preheated to 180C.
Bake for about 45-50 minutes, check with a wooden skewer if it is done. Once the skewer comes out clean, the cake is ready. Let it cool completely before decorating.
Using the icing pens draw the spider's web and spider, add the softie in the middle, squeeze a tiny drop for each eye on the softie.
The cake is very moist, crumbly and moreish. I baked it yesterday afternoon, in 24 hours there were only crumbs left. I found my older son in the kitchen, looking guilty, and a cake shell, with all the insides being scooped out. As he is very difficult to please cake-wise, I find it a big compliment that he loved my cake so much. And the mice would have been ecstatic as well, if I haven't swept the floor from all the crumbs he left.
Brilliant raconteur and foodie Chris from Cooking Around the World has set a cooking challenge for this month and his chosen country is France. As this is a French recipe, I submit it to the challenge, and apologies, Chris, for not making my cake look more Frenchified.