Saturday 3rd and Sunday 4th Daniela C. added various threads to our CI forum to cheer up those of us who were not participating to the members meeting in Bordighera. I though hers a really sweet idea.
Work the butter with the eggs, add sugar and work again until the mixture becomes of a light colour. Using a measuring jug pour in the yogurt and fill with milk to obtain 2 cups of liquid. Fold in alternating milk and flour to avoid lumps from forming. Butter the sides of a round baking dish about 30 cm. in diameter, cover the base with a disc of buttered greaseproof paper. Fold in the batter and bake at 180 °C. Bake for about 60 minutes. Check with a skewer that the centre of the cake is cooked, turn off the oven and leave the door ajar for about ten minutes before removing the cake. After another 10-15 minutes remove the cake from the tin and place cake on a wire rack to cool.
Mix a nice big teaspoonful of honey with a taespoon of water over low heat. I used Robinia (Black Locust) honey. Coat the surface of the cake. Heat up the same amount of water and honey as before, off the heat fold in a nice handful of sliced almonds, coat well and the spread over the cake.
Did you know about