A Spring Recipe with Rachel's Organic
When the lovely people at Rachel's Organic asked if I'd like to sample their new range I, of course, jumped at the chance.
After digging out my ice cream machine and experimenting with various flavours, it was time for some baking.
This recipe worked especially well and comes from the excellent "Vefa's Kitchen", a must have for anyone who enjoys Greek food as it, like it's Italian counterpart The Silver Spoon, seems to cover everything you'd ever want to cook.
The cake is really easy to make as, after weighing, all you need to do is mix the ingredients together. Whilst you could whisk it by hand, I'd recommend an electric whisk if you have one as it's quite hard work!
Yoghurt Cake
225g soft butter plus extra for greasing (I used Rachel's Unsalted)
350g plain flour plus extra for dusting
300g caster sugar
5 eggs
3 1/2 teaspoons baking powder
1/2 teaspoon of salt
250ml yoghurt (I used Rachel's Apple & Elderflower)
1 teaspoon vanilla extract
Icing sugar for dusting
Preheat the oven to 350F (180C/Gas Mark 4). Grease a large cake tin (10 x 14 inch) and dust it with flour to stop the batter sticking to the side as the cake cooks.
Put all the ingredients in a large mixing bowl, stirring lightly to mix before beating with an electric whisk for 4 minutes at high speed until the batter is smooth.
Pour the batter into the prepared pan, spreading it evenly with a spatula and bake for 1 hour until a skewer comes away clean when pushed into the middle.
Dust with icing sugar and leave to cool. Cut into squares and serve.
After digging out my ice cream machine and experimenting with various flavours, it was time for some baking.
This recipe worked especially well and comes from the excellent "Vefa's Kitchen", a must have for anyone who enjoys Greek food as it, like it's Italian counterpart The Silver Spoon, seems to cover everything you'd ever want to cook.
The cake is really easy to make as, after weighing, all you need to do is mix the ingredients together. Whilst you could whisk it by hand, I'd recommend an electric whisk if you have one as it's quite hard work!
Yoghurt Cake
225g soft butter plus extra for greasing (I used Rachel's Unsalted)
350g plain flour plus extra for dusting
300g caster sugar
5 eggs
3 1/2 teaspoons baking powder
1/2 teaspoon of salt
250ml yoghurt (I used Rachel's Apple & Elderflower)
1 teaspoon vanilla extract
Icing sugar for dusting
Preheat the oven to 350F (180C/Gas Mark 4). Grease a large cake tin (10 x 14 inch) and dust it with flour to stop the batter sticking to the side as the cake cooks.
Put all the ingredients in a large mixing bowl, stirring lightly to mix before beating with an electric whisk for 4 minutes at high speed until the batter is smooth.
Pour the batter into the prepared pan, spreading it evenly with a spatula and bake for 1 hour until a skewer comes away clean when pushed into the middle.
Dust with icing sugar and leave to cool. Cut into squares and serve.
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Despite the amount of eggs, this cake is anything but rich. The yoghurt gives it a very light, airy texture and it is large enough to share, making it perfect for springtime picnics, street parties or even an Easter treat.
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