Lemon Yoghurt Cake

Sarah — Mon, 29 Jun 2009 17:48:56 +0000

Didn’t I tell you that I am into healthy things? And that I don’t bake very often because we can’t eat all the stuff? Forget about that for a minute.

Ingredients
2 large eggs
200g caster sugar

zest from 1 lemon, finely grated
2 Tbsp lemon juice
1 tsp vanilla extract

280g plain flour
3 tsp baking powder

250ml low fat greek yoghurt
120ml oil

icing sugar for dusting

Method
1. Whisk egg and sugar until pale, thick and creamy (3-4 minutes).

2. Add lemon zest, lemon juice and vanilla extract. Beat for a further 1 minute

3. In another bowl, sift together the flour and baking powder. Fold into the above mixture.

4. Mix in the yoghurt and then the oil.

5. Pour batter into a lined and greased 21-26cm cake tin. Bake at 180C in a preheated oven for 35-45 minutes until a toothpick inserted into the center comes out clean.

6. Leave cake in tin to cool for 10 minutes before transferring to a cake rack to cool.

7. Dust with icing sugar (optional).

Note
1) Plain unsweetened yogurt can be used in place of greek yogurt. I use my own homemade low fat greek yogurt and pure vanilla bean extract.

2) 21cm cake tin : bake for 45 minutes or until a skewer comes out clean. Cake height 6cm/2½”.
26cm cake tin : bake for 35 minutes. The height of the cake is 5cm/2″.

Tip
This cake freezes well. Cut it into serving slices, arrange on a tray close together but not touching and put into the freezer. Once it is frozen, transfer the slices into ziplock bags. To serve, thaw at room temperature or microwave for 30 seconds.

Cinnamon Espresso Cake

Sarah — Thu, 18 Jun 2009 08:01:37 +0000

On Saturday night we drove around the bay to have dinner with our dear friends. As usual the answer to ‘can I bring something’ was ‘No, not at all. Relax, don’t worry’… Mmh, but arriving with nothing is not very kind and nobody would dismiss some home made dessert I assumed.

The first thing that came into my mind was tiramisu. I haven’t had any for ages and my mouth was watering. But I didn’t have much time for grocery shopping and preparing… With the idea of coffee, chocolate and sweet in my mind, I browsed TasteSpotting and came across this Cinnamon Espresso Cake. It looked delicious, didn’t sound too complicated and so I found what I was looking for and gave it a try. I am not a big fan of icing, so I just dusted it with icing sugar and it worked just fine.

Cinnamon Espresso Cake.

Serves: 1 cake

Source: Based on vanilla sugar

Ingredients:

280 g caster sugar + 2 tbsp caster sugar
1 tbsp cinnamon + 2 tsp cinnamon
2 tsp espresso powder
220 g high-grade flour
2 tsp baking powder
1 pinch of salt
180 ml cream
2 eggs
1 tsp vanilla extract
125 g butter
90 g mini chocolate chips
30 g icing sugar

Directions:

Preheat oven to 180°C. Grease and line a 23 cm cake tin with baking paper.
Melt butter on a low heat and allow to cool.
In a small bowl mix 2 tbsp caster sugar, 2 tsp cinnamon and 2 tsp espresso powder. Set aside.
Sift flour, remaining caster sugar and cinnamonm, baking powder and salt in a large bowl.
In a medium bowl whisk cream, eggs and vanilla extract.
Pour the wet mixture over the flour mixture and gently whisk until almost combined.
Add the melted butter and mix just until the butter is absorbed.
Pour half of the batter into the prepared pan and spread evenly.
Sprinkle the mini chocolate chips over the batter and then top with the cinnamon espresso sugar mixture.
Top with the remaining batter, spreading it evenly and slowly.
Bake in the preheated oven for 40 – 45 minutes. Stand in tin for 10 minutes before turning out onto a rack to cool.
Dust with icing sugar.

One Fine Day » Cake

Lemon Yoghurt Cake

Cinnamon Espresso Cake

Cinnamon Espresso Cake.

Ingredients:

Directions: