Monday, 18 February 2013

Terrific Torta!

It is a well known fact that Italians love their dolce. It is also a well known fact that I love dolce. And so, I recently went on a mission to create the perfect Italian sponge cake- which of course, must include yoghurt. When I make sponge cake, it always involves eggs, sugar, flour and butter. But the Italians aren't too fond of adding lots of butter, so instead they use yoghurt. I've tried several many yoghurt cakes whilst in Italy, so decided to have a go at making one myself. I used an orange and lemon yogurt which gave a subtle tangy flavour, and then dusted it with icing sugar for added sweetness. What do you think??

And here's the recipe:

A small pot (125g) and a half of yoghurt (if you want a stronger yoghurt flavour. If not, use one pot, then half a yoghurt pot of milk) You can experiment with various yoghurt flavours.
250g flour
250g sugar
3 eggs
a small sachet of baking powder (probably about half a teaspoon or so)
a teaspoon of oil (vegetable or olive)
grated lemon
icing sugar to dust

Mix the flour, baking powder, eggs and sugar together, before adding the oil, yoghurt and lemon. The mixture may seem a little runny but don't worry about this.

Put into circular baking tins, and bake for about 15 minutes (exact time will depend on your oven) until the cake is no longer runny in the middle. Take out and leave to cool, before sprinkling some icing sugar on top.

This cake turned out really light and moist, and will keep for about 3 or 4 days in an airtight container. Although to be honest, you'll probably have scoffed most of it after a day or so anyway... ;)

Happy Monday folks!

1 comment:

  1. Your cake looks light as a feather! Are you joining us for tea on twitter this afternoon? Italian tea time style xx Joanna