I made this for Dot’s birthday, using Dorie Greenspan’s wonderful yoghurt cake recipe.
Instead of a loaf tin, the cake was baked in an 8″/20cm round cake tin at 160C (with fan) for 40 minutes. Once cool, it was split in half and sandwiched with a generous serve of Pete’s strawberry jam and some fresh cream, whipped with a little vanilla syrup.
This is such an easy, versatile recipe to have up your sleeve, particularly when you need a cake in a hurry!
Yoghurt cakes are my best – since I got a recipe from the landlady of an apartment we rented in Rome. I rarely make any other kind of cakes these days…instead I try to modify and vary the basic recipe by having the base and edges coated with flaked almonds or shredded coconut. Once I made it as you have now the day before I needed it and refigerated it – disaster. The cake turned out great but refigerating it with my cream-fraiche and low fat homemade lemon curd filling wasn’t the smartest thing I’ve ever done. But I also did that a second time…it tooke me a while to realise the fridge was the issue. Anyhow, well done
Thanks. :) As I was telling Jo recently, whilst they’re not my all-time favourite cake (the household fave is the chocolate slab cake), they are just so easy and delicious that I end up making them all the time. I had a similar disaster once – I topped the cake with unsweetened whipped cream and it ended up weird and hard in the fridge – like there was a layer of butter over it. These days I always add sugar or vanilla syrup to the cream first.