I use good quality sheep yogurt, add some cognac and top it off with a thin layer of melted chocolate - but other wise make it exactly as per the instructions - delicious. Every time I make it, it disappears before the day is out. This cake is deceptively simple and always comes out perfect maybe because the instructions are so precise. Like others, I upped the salt and the vanilla, without any difficulty.
I use sheep's milk yogurt and orange (juice and zest) and I couldn't be happier with the result. This straightforward cake turned out perfectly: wonderfully moist and fragrant, with a tender crumb. Made me want to go back and eat it all up piece by piece! I could not believe the way the lovely flavour of this cake lingered on so nicely long for a wonderful 'mouth feel'. It is somehow slightly better than other yogurt cake recipes I've tried but has very similar and common ingredients. I have made this recipe a number of times, and sometimes leave out the topping. This is such a simple recipe and very good. I added a squeeze of citrus juice (grapefruit) with my zest and cardamom. I topped the cake with melted dark chocolate, so it balanced the sweetness of the cake. The lemon flavor isn't too strong lemon fans may want to dollop some lemon curd on top. I doubled the honey in the yogurt-whipped cream mixture, and I'm glad I did. This cake is astonishingly good for very little effort - soft, just sweet enough, with some body to it. I'll definitely be making it again, and playing with the flavorings. It had a thick crust, kind of like a loaf of bread, but it wasn't burnt, and it was still lovely with a dollop of sweetened yogurt and some strawberries. Amazingly, it was still edible, and even still moist in the center. It was at least a half an hour later before my hubby said anything and I realized I'd forgotten about the cake. After 40 minutes, my cake was still liquid in the center, so I left it in the oven, and forgot to set a timer. Slice the cake into wedges to serve, topping each portion with a dollop of the yogurt cream, if desired.ĭelicious. To make the yogurt cream: In a bowl, whisk together the yogurt, honey, and vanilla. Cool on a rack for 10 minutes, and then unmold and finish cooling, top side up, on the rack. Bake on a center rack until the surface is golden brown and firm to the touch and a toothpick comes out clean, about 40 minutes. Pour the batter into the prepared cake pan, spreading it evenly. Add the dry ingredients gradually and beat just until well blended. Lower the mixer speed and add the yogurt mixture gradually. Raise the speed to medium-high and whip until the sugar dissolves and the mixture is thick and pale, stopping the machine to scrape down the sides of the bowl at least once. In a stand mixer fitted with a whip, beat the eggs on medium speed until frothy and well blended. In a bowl, whisk together the yogurt, oil, zest, vanilla, and salt. Sift together the flour and baking powder in a bowl. Line the bottom with parchment paper and dust the sides with flour, shaking out the excess. Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides.
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