Sunday, October 4, 2009

Yogurt and Almond Milk Cake

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.
On Sunday morning I cuddled myself by making this cake.

I got the idea when I opened the fridge and saw two yogurts with almond milk that had been staring at me already in the last few days. I slightly changed my favourite cake recipe and here is the result.  It's a simple cake, ideal for breakfast or five o'clock tea.


for a 30 cm. diameter cake tin
250 g of butter,
4 eggs,
1 and a half cups of sugar,
250 g. of yogurt with almond milk (in Italy they are made by Yomo),
4 cups of self-raising flour,
enough milk to obtain 2 cups, yogurt included.

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.

To decorate:
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.

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