YOGURT POT CAKE

 YOGURT POT CAKE

This very easy cake is just so delicious, you can change the flavourings if you wish, but this one is just vanilla and lemon zest and is so quick to make and goes well with a cup of espresso!

This recipe comes from Nigella Lawson's 'Nigellissima' so an Italian inspiration!

 

INGREDIENTS:

150g plain yogurt - I used Greek yogurt which I had in my fridge

150ml vegetable oil

3 eggs - separated

250g caster sugar

2 cupfuls of vanilla extract

Zest of 1/2 lemon

175g plain flour

75g cornflour

1 teaspoon icing sugar 

1 x 22cm savarin or ring mould - greased

METHOD:

Preheat the oven to 180 degrees C/gas mark 4

Put the egg whites into one bowl and yolks into another.  Whisk the whites until firm peaks, set aside.

Scrape the yogurt out of its pot and onto the egg yolks, then with the empty yogurt pot measure out the other ingredients.  

Add 2 pots of sugar and whisk with the egg yolks and yogurt until light and airy.

Now fill your yogurt pot up with the vegetable oil and beating all the while, slowly add this to the egg yolk mixture.  Beat in 2 capfuls of vanilla extract and the zest of half a lemon.

Still beating - add 2 yogurt pots of flour, followed by 1 potful of cornflour scraping down the mixture and folding in with a spatula.

Fill your prepared ring mould with the batter - it will come right to the top - but don't worry.

Bake in the oven for 30 - 35 minutes.

Remove from the oven to a wire rack, letting the cake sit in the mould for 10 minutes before turning out.

Once cooled transfer to a plate or stand and dust with icing sugar.

 

Enjoy!