Desserts and confectionery,  Recipes

Spanish yogurt cake: the simplest tea time snack

Hello everyone!

If you are a regular reader you already know that I love suggesting Spanish sweet snacks for the British afternoon tea. I really believe there are matches that are worth to make because they enrich our experience. Have a look on the desserts section to find out more.

Christmas is round the corner and it means it will be the time for family gatherings. Not only for lunch or dinner, but also for tea time where possible. I do not pretend to rule the scones baskets out of the tables (please, donĀ“t think so!), but if you want to include something different I have got a recommendation for you. Yes, another one. A classic, traditional and even rustic if you would like: the famous Spanish yogurt cake.

Obviously, the cake is named after its main ingredient. However, there is a funny fact about it that comes directly from the way our grandmothers still bake it: to measure the ingredients they use a yogurt cup. Literally. No scales, no cups, no measuring jugs… None of these. Just the cup of the yogurt they add in. It’s rather hilarious to hear them explaining the recipe in parts of yogurt: “One of yogurt to two of sugar, one of oil…”, they say. Then you realise that, unfortunately, they are illiterate because they had to endure very hard times and all you can think is they are absolute genius.

A standard yogurt cup is 125 grams, but I am not going to force you into this system- I am not that mean. You can read below a translated recipe in grams for every single ingredient. Back home, I used to use either natural or lemon yogurt-like my mother and grandmothers. I have baked it with a Greek style one and the result it’s amazing. Whatever you chose, go for a plain flavour and avoid those like strawberry or forest fruits.


INGREDIENTS

  • Greek yogurt (125 g)
  • Eggs (3)
  • Caster sugar (250 g)
  • Sunflower oil (125 g)
  • Plain flour (375 g)
  • Baking powder (1 teaspoon)
  • Lemon zest

DIRECTIONS FOR COOKING

  1. In a bowl, mix the eggs and the yogurt with an electric whisker. Do the same then with the sugar and the sunflower oil, one at a time. Make sure all ingredients are well integrated.

2. Add the lemon zest and sift the flour and the baking powder. Blend everything until you achieve a homogeneous batter with no lumps.

3. Grease a cake tin with flour and pour the batter in. Spread it evenly. Preheat your oven at 180 Celsius and bake for 45-50 minutes.

4. Check with a skewer if the inside is cooked every now and then. If the top is getting too brown, cover it up with kitchen foil. Once it’s baked, let it cool inside the tin and put it in a plate afterwards.

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