Found an amazing Yogurt Cake, from Greece; which I have done several times since. My son's friends liked this one too. I drizzled some lemon sugar over the top and that sealed the deal. Interestingly, when I initially made this I halved the ingredients and it tasked better than when I did the correct amounts. I wondered if I hadn't halved the bicarb., and that made the first one so much lighter...
Jordan food was a little more diverse and I loved the names of the dishes; in particular Kbab Obaidat which used chicken and bulgur wheat. However my son isn't a fan of bulgur wheat so I gave that a miss. In the end I did my own version of Sayyadieh, which is fish with grilled onions and rice. I also served a side salad with it.
Yogurt Cake
125g Butter, softened
220g (1 cup) castor sugar
3 eggs (separated)
300g (2 cups) self raising flour
1/2 tsp Bicarb Soda
40g (1/4 cup finely chopped blanched almonds (I omitted these)
250g (1 cup) natural yogurt
1. Preheat oven to 180c / 160C Fan assisted. Grease 20 x 30cm baking tine and line base with parchment
2. Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Add egg yolks and beat well.
3. Transfer mixture to large bowl, stir in sifted flour and soda in two batches, then nuts and yogurt.
4. Beat egg whites in small bowl with electric mixer until soft peaks. Fold egg whites into yogurt mixture in two batches. Spread mixture into the tin.
5. Bake for about 35 mins. Turn onto wire rack to cool. Serve dusted with icing sugar. NB: I poured over my lemon and sugar mixture when still warm.
No comments:
Post a Comment