If there's one thing my wife has a weakness for, it's a perfect slice of homemade yoghurt cake. She finds it absolutely irresistible. In fact, I’ve lost count of the number of times I've had to dash to the kitchen cupboard to check if we've got all the ingredients whenever she gets a sudden craving. As they say, a happy wife means a happy life, so keeping the essentials for this delightful cake in the house has become my golden rule!
The beauty of this cake lies in its simplicity and the fact that it never disappoints. Every time I bake it, my wife gets transported back to warm afternoons in her childhood filled with the comforting aroma of freshly baked foods. A memory many of us share.
One of the things that makes this recipe so great is its straightforwardness. You don't need an array of fancy kitchen gadgets or even a scale. The ingredients are measured using the humble yoghurt pot itself, which takes all the guesswork out of the process. It's quite a nifty trick, and once you've got it down, you'll remember it forever.
The formula is as simple as 1-2-3:
Trust me, it works like a charm.
We usually stick to natural yoghurt for a neutral flavour, but don't let that limit you. There are endless possibilities to explore different types of yoghurt. My wife loves it when I use Greek yoghurt for extra creaminess, or you could use lemon yoghurt for that zesty kick. And if you’re a fan of coconut, try using coconut yoghurt for a tropical twist.
Another great tip is to play around with flavours by adding grated lemon or orange zest, or even a sprinkle of cinnamon for a warm, comforting touch.
The process:
Let’s walk through the process together. After all, it’s not just about the end product; the journey of making the cake is equally enjoyable.
Ingredients:
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1 pot (125g) of natural yogurt
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1 pot of light oil (like sunflower oil or canola oil)
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1 packet of baking powder (16g)
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2 pots of white sugar
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3 medium eggs
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3 pots of plain flour
Method:
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Mixing the Essentials:
Begin by pouring the yoghurt into a mixing bowl, then use the empty yoghurt pot to measure out the oil and sugar. Combine the oil and sugar with the yoghurt and mix until the ingredients are well integrated.
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Adding the Magic:
Next, add the eggs, one at a time. It's crucial not to rush this part; make sure each egg is fully incorporated before adding the next. This helps the cake achieve its fluffy texture.
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Bringing it All Together:
Now for the dry ingredients. Sift the flour and baking powder together to avoid any lumps. Gradually fold this mixture into the wet ingredients until you have a smooth, homogeneous batter.
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Preparation for Baking:
Preheat your oven to 180°C (350°F). While waiting, grease your chosen cake tin with a bit of oil or butter and line it with baking paper. We typically use a rectangular tin, but a round one works just as well.
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Into the Oven:
Pour the batter into the tin and smooth the top. Place it in the preheated oven to bake for about 50 minutes. Here’s a little tip: halfway through baking, if you notice the top getting too dark, cover it loosely with a piece of aluminium foil to prevent burning.
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The Final Touch:
Once the cake is done – you'll know because a skewer inserted into the centre comes out clean – remove it from the oven and let it cool in the tin for 15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
The yoghurt cake has become a tradition in our household. Whether you’re a seasoned baker or just starting out, this recipe is a fantastic addition to your repertoire. So next time you find yourself with a moment to spare, reach for this recipe and bake a slice of happiness. Who knows, it might just become a tradition in your home, just like it did in ours.
Happy baking!