Italian-inspired, this unassuming, delicately flavoured cake is, at first glance, quite plain. But the gentle combination of vanilla and lemon, the moistness of the sponge and the enticing sweetness combine to create something quite lovely and quite frankly, rather addictive! Its perfect partner is strong coffee, preferably espresso, with which it is transformed into a fabulous treat – the combination is simply fabulous! I’m going to take coffee breaks much more seriously now!!! (By the way, it’s called Yogurt Pot Cake because you are supposed to measure out the ingredients just using yogurt pots, but I couldn’t get on with that!)
Makes around 16 slices
What you need…
1 x 22cm savarin or ring tin, greased with rapeseed oil
3 eggs, separated
150g pot plain yogurt
250g caster sugar
150ml rapeseed oil
1½ teaspoons vanilla extract
Zest of ½ lemon, finely grated
175g plain flour
Icing sugar, for dusting
What to do…
Preheat your oven to 180°c / 350°f / gas 4.
In a large bowl, whisk the egg whites to form firm peaks. Set aside.
Into your food processor, tip the egg yolks and yogurt. Whizz to mix together. Add the sugar and whizz until light and airy.
Whilst the processor is still whizzing, slowly pour in the oil. Then, add the vanilla extract and lemon zest. Whizz again to thoroughly incorporate. Tip in the flour and cornflour and whizz again to mix together.
Tip the mixture into the egg whites and use a balloon whisk to gently fold the mixture in.
Tip the whole lot into your savarin mould and pop in the oven to bake for 30 – 35 minutes or until the sides are coming away from the mould, the cake is a lovely light golden brown and an inserted skewer comes out clean.
Remove from the oven and cool for 10 minutes in the mould. Then, invert and turn out onto a cooling rack.
You can eat it cold but if you get the chance, serve it whilst it’s still warm. Choose a pretty serving plate and dust with icing sugar. Arm yourself with a knife and an espresso. Cut several slices, sit back and indulge in the simple joy that it is warm, gently flavoured moist cake with great coffee. Lovelllley!
The idea, clearly, is that you just use the yogurt pot to measure most of the ingredients out but it was very messy so I reverted to my usual methods of weighing stuff out – I liked the simplicity of the concept but it didn’t really work for me. The cake however, did!!!
So easy that this cake was knocked up on a Sunday morning whilst I was still in my PJs. Breakfast on this happy day was warm cake (several slices) and espresso – not a bad start, I must say!!!