Everyday Cakes. Yoghurt Cake.

by Cashmere Wrap & Macadamia Nuts

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Having a full time work with a family and social life to maintain leaves me little time for elaborate cakes. On special occasions – perhaps, but never as a regular practice. Everyday cakes are a different story though. I believe that a home made everyday cake brings an unique quality to family gatherings, being tasty yet fast to prepare, uncomplicated and possible to make with a simple list of ingredients that even a modest kitchen supply can cater for, and if you are lucky enough to own a food processor (like Kitchen Aid or similar), making everyday cakes will require a minimal effort,

Today, to open “Everyday Cakes” series, one that is not only delicious, but simple in preparation – the Yoghurt Cake.

Yoghurt Cake – List of Ingredients:

  • 4 eggs
  • 200 g. of sugar
  • vanilla sugar
  • 2 ss. of baking soda
  • 450 g. of all purpose flour
  • 225. g of natural yoghurt (chose one that is thick and contains minimum sugar)
  • 150 ml. of plain oil

Yoghurt Cake – Preparation:

  1. For approximately 10 minutes mix eggs well (both egg whites and egg yolks), until you get an airy mixture.
  2. Continue to mix and gradually add sugar mixed with vanilla sugar, yoghurt, oil and at the end flour mixed with baking soda.
  3. Pour the dough into a baking form greased with some oil and sprinkled with breadcrumbs.
  4. Bake for 60 – 65 minutes in an oven preheated to 160 C degreed. The cake is ready when a wooden pin is dry once you pierce a cake with it.

This is a base recipe that can be modified by adding seasonal fruits or delicacies such as raisins or nuts. To the cake that you can see on all pictures I added some rhubarb.

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