So, here we go, a new recipe for the new year. I could have created some kind of delicious galette des rois as we do eat a lot of them in France every year on 6th January but instead I will let you read about it here, as told by the lovely Ketty from French Foodie In Dublin.
Instead I found myself with multiple bags of clementines. This was part of my new resolution of the year: eat more fruits! I do not actually care so much about new year resolutions. In fact, I think it is more doing something about everyday goals that matters.
So my beloved clementines ended up in a cake. It does mean I am eating fruits, right? Ok, I know I am not fooling anyone here...
Making a yoghurt cake was a great way to occupy myself as a little girl, on my own or at my grandparents' with my cousins. We would use the yoghurt pot to measure the rest of the ingredients, leaving the oven part to the grown-ups. It seemed so easy and what a satisfaction as a child seeing a beautiful golden cake coming out of the oven!
If the yoghurt was plain, I would spread a bit of chocolate paste on my slice. But playing with the flavours of different fruit yoghurts was also great.
Did you do a bit of cooking and baking as a child? Or do you involve your children in the kitchen when the recipe is easy to make for them?
It was always a great feeling to be asked to help in the kitchen and I am so thankful for all the things I learned then.
I hope you enjoy the following recipe and if you get to try it or any of my other recipes, I would love to hear your feedback.
The idea of making a yoghurt cake is that you use the pot of the yoghurt as a measuring base (from 125g to 150g of yoghurt for 2 eggs); clean the pot to measure the rest of the ingredients.
150g Greek yoghurt (1 pot)
2 free range eggs
150g caster sugar (2 yoghurt pots)
120g cornflour (1/2 yoghurt pot)
75g brown rice flour (+ 1 tsp for dusting) (1 yoghurt pot)
1 tsp baking powder
60g melted unsalted butter (+ 1 tsp cold unsalted butter) (1/2 yoghurt pot)
zest and juice of 2 clementines
1 tsp poppy seeds (optional)
For the lemon glaze
100g icing sugar
juice of 1/2 lemon
Preheat the oven to 180ºC.
- Butter a 20cm diameter round cake tin with one teaspoon of cold butter. Dust with one teaspoon of brown rice flour. Tap the excess out.
- Put the yoghurt and eggs in a large bowl and whisk together until you get a creamy texture.
Add progressively the rest of the ingredients (in this order: sugar, flours, baking powder, melted butter, zest and juice of the clementines and poppy seeds) and mix well after each of them.
- Pour the batter in the cake tin. Put on the middle shelf of the oven and bake for 30 minutes (check that it is cooked through by testing with a sharp knife blade or a skewer, it should come out clean).
Let the cake cool down for 5 minutes then transfer it from the cake tin onto a wire rack. Let it cool down completely.
- To make the glaze, whisk the icing sugar and lemon juice together in a small bowl and spread on top of the cake.
I like eating this cake on its own with a lovely cup of earl grey tea as the citrus flavour of the bergamot orange in this tea balances well with the cake. But you could also have it with a small dollop of whipped cream or a scoop of vanilla ice cream for an indulging afternoon tea.