I fancied something plain this week i.e. no buttercream or fillings. Inspired by the entries for the Iron Cupcake London Spice challenge I decided to jazz up a plain yoghurt cake with some cinnamon.
You can make this cake plain i.e. leave out everything in the recipe I label as “optional”. However, I think it does need something adding to it flavourwise – it could be any spice of your choice, vanilla, alcohol etc. The crunchy cinnamon topping worked really well and gave a nice extra texture. I think it would also be nice with flaked almonds scattered on top.
This is definitely a ‘cut and come again’ cake; one slice is not enough...well, unless you cut it reaaaalllly big!
The addition of yoghurt to the cake gives a nice close textured sponge which manages to be firm and dense but not heavy.
Two photos I came across this week that have made me laugh. I hope they cheer you up too on this bleak, wintry evening!
see more Lolcats and funny pictures
This one's entitled "couldn't possibly another muffin"
more Fail Dogs
125g unsalted butter, at room temperature
220g caster sugar
3 eggs, separated
300g self raising flour
½ teaspoon bicarbonate of soda
1 teaspoon cinnamon (optional)
40g ground almonds
280g Greek yoghurt (any plain yoghurt of your choice will do)
½ teaspoon cinnamon
1 teaspoon caster sugar
- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Grease and line a 30cm x 20cm traybake tin with baking paper. You can also use a 20cm round springform tin to achieve a deeper cake but this will probably need longer cooking time.
- Beat together the butter and sugar until light and fluffy.
- Beat in the egg yolks.
- Stir in the sifted flour and bicarbonate of soda and, if using, the cinnamon. The batter will appear turgid and feel heavy at this point.
- Stir in the almonds and yoghurt.
- In a separate bowl whisk the egg whites until they form soft peaks.
- Fold the egg whites into the yoghurt batter.
- Spread into the prepared tin and level the surface.
- If using the optional topping mix together the cinnamon and sugar and sprinkle over the surface of the cake.
- Bake for approximately 35 minutes or until a skewer inserted into the cake comes out clean. If you’re using the round tin it will take longer as the tin is deeper.
- Leave to cool on a wire rack and remove from the tin when cool enough to handle.
- Serve either on its own or with spooning cream
- Bask in the glory of the wonderful thing you have made.