Yogurt Cake from Claudia Roden ( in the latest Vogue Entertaining and Travel)
Need to whip up a delicious Sunday afternoon tea but don’t want to spend hours in the kitchen? (Not when you could be reading cooking magazines instead). This lovely lemony cake is a cinch to make and is very similar to a cheesecake but a little lighter and cuter…now start pouring the tea…
For 6
4 large eggs separated
100g caster sugar
3 tabs plain flour
400g Greek Yogurt (or any creamyYogurt)
grated zest of I lemon and the juice
·Preheat the oven to 180.
·Zest the lemon and juice it too.
·In a bowl beat the egg yolks with the sugar so it’s just so lovely and a thick pale cream.
·Beat in the flour, (it loves it).
·Then beat the yogurt (stop it, I like it)
·Then beat in the lemon zest and juice
·God, that was hard non?
·Make sure it’s all mixed awfully well and then
·Pour into a baking tin (moisturized of course).
·Bake for about 50 minutes or until the top is a lovely brown and looking quite gorgeous.
·The cake does puff up a bit like Pamela Anderson but don’t be worried it will deflate again like Ashley Olsen when it’s cooled
Serve it with icing sugar sprinkled over it looking chic and with outrageous naughty cream or yogurt
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