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Cover: Kitchen in the city

14Apr 14

Yogurt cake


Translation by Alessandra Dubini – Marlborough College

Once upon a time there was  a time there was a cake that I would make for breakfast, Just as soon as I got married I would make the cakes myself instead of taking the easy way out and buying it. I still remember when my kids used to tell me, “why don’t you do the Buitoni cake?

No matter how long it has been since I just got married, and how many changes there have been my husband still adores the smell of cake in the morning and so do I. This is a really easy recipe, I know I know, I always say it, but I promise this really is.

5 minutes in the mixer and 40 minutes in the oven

When reading and debating on weather you should attempt a recipe always look at how long it will take you overall. Because as you know, whilst cooking you always find time to do something else as well, since we as women have the capability of multitasking!

Turn on the oven to 180°, with the heat coming from below the oven.

In the mixer/stand mixer put 100g of white yogurt ( I didn’t have it so I put the one with cereal)  150g of sugar, 2 eggs, 160g of flour, 90g of peanut oil, 1 bad of yeast, 1 pinch of salt. Turn the mixer on and whilst doing that grease the mould with butter and then sprinkle it with flour.

Cookin notes: When cooking with the yogurt, but most importantly when you are using it in a recipe dont chose one which is too liquid: Normally I use the cream of the Muller  yogurt (and no, they don’t give it to me as a present) or activia oppure Activia. A small trick is to chake the yogurt when you are choosing it at the supermarket, you will immediately understand whether it is liquid or not.

Pour ¾ of cream in the mould and add 3 teaspoons of cacao in powder (bitter); turn the mixer on and pour the cacao cream on the white one in the centre.

In this way you get the brown and white colour effect..

Cook It in the oven for 40 minutes, take it out of the oven and once it is at room temperature put some powdered sugar on top.

If you want it all chocolate then add 70g of cacao powder straight away.

Cooking notes 2: For the cakes with the yeast like this one you should always use the toothpick trick, therefore stick a toothpick inside the cake and if it is clean then it is ready to eat!

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