Since it is a holiday weekend, I break my rule just this once, and post a cake recipe.
I do not hope to compete with http://thecakedcrusader.blogspot.co.uk/, but as two people have recently asked for this recipe, here it is.
Chocolate Yoghurt Cake
(popular with extremely hungry children and teenagers, and useful for storing in the freezer and eating straight from frozen, in a cake emergency situation).
First find a largish square roasting tin, about 28 by 28 cm, 5cm deep. Grease and line with baking parchment, leaving a "sill" at each end to lift the cake out.
Preheat the oven to Gas Mark 3. or usual electrical equivalents.
Assemble the following:
100 ml of light vegetable oil
A 500 gram pot of natural full-fat yogurt
350 grams of caster sugar
5 medium or 4 large eggs
5 tablespoons of golden syrup and 5 tablespoons of demerara sugar
450 grams of self-raising flour
100 gm cocoa powder
1 teaspoon bicarbonate of soda
1 teaspoon of salt.
Place oil, yoghurt, golden syrup, sugar and eggs in a mixing bowl and beat well. Sift the flour, cocoa powder, bicarb of soda and salt into the bowl and mix well. Pour the mixture into the tin and bake for 1.5 to 1.75 hours. Lift out using the paper edges and leave to cool before cutting into squares.
This is nice with creme fraiche or double cream. Melted chocolate icing is an enhancement, but not essential.
Happy eating!
Ooh a photo is needed here!
ReplyDeleteMy pictures are rubbish. As you can see from the next entry! I so wanted to capture the goslings swimming between mum and dad.
ReplyDeleteOh HOORAY, thank you so much Sensibilia. This cake was loved by my family and I am now going to write it down in my BIG RECIPE book so we never lose it again
ReplyDeleteMy pleasure, Cumulus, to share. Hope it tastes the same in NZ - I gather the water is different there (although no water in this cake!)
ReplyDelete