Yoghurt-vanilla ciambella

Yoghurt cake

Need a foolproof (really), quick & easy recipe for a delicious cake; a cake that is a veritable looker i.e. veerry prrretty? One, that does not even ask you to run out to get special ingredients that by some weird coincidence are not in your larder. The recipe requires only things that most people have at home at any given time: yoghurt, eggs, oil, sugar, flour, vanilla and lemon. Which means you could get started on this one right this instant: because you really would like some slightly lemony & vanilla scented cake ASAP. Or there are VISITORS APPROACHING the door & ringing the bell – gosh, we have no cake in the house & they look hungry (and so are we…); I am getting carried away.

This is indeed a beautiful cake, not a loaf (nothing against a loaf cake) this cake looks just a little bit less ordinary (again, nothing against the loaf) and allows for small & dainty slices if needed. For me, this ciambella (Italian for ring-shaped) cake with its powdery, floral vanilla flavour invokes indeed memories of Italy, having a vanilla scented cornetto con crema & cappuccino for breakfast in a bar on my way around Florence. Thanks to my generous Opa (Grandpa) I have spend a long sojourn living on my own in the city that has my heart forever: visiting every museum, church, building, cloister, tower, hill, eating, drinking, near professional ice-cream-testing, drinking the revolting but hopefully healthy water in Verdi’s spa town, meeting people like the distinguished signore who was born in San Gimignano and had a top-floor flat overlooking the Arno close to the bridge where I ate my first spigola (seabass). Together with his friends (I can’t remember all of them, the other a count from a veeerrrry old Florentine family), they could have been figures from a novel. Thankfully they were not and I had the pleasure of briefly meeting them. Love you, Opa for making this possible.

You could weight the ingredients which is always more accurate but since this is a cake where the ingredients are measured out in a yoghurt pot (150ml or 2/3 cup), adapting it for cup measurements is really easy.

Yoghurt cake

 


Yoghurt vanilla ciambella

Adapted from Nigella Lawsons Nigellissima

3 eggs, separated
250g (1 1/3 cups) caster sugar
150g (2/3 cup) plain full-fat yoghurt
150ml (2/3 cup) sunflower or canola oil
1½ teaspoons Vanilla essence
zest of ½ lemon
175g (1 1/3 cups) plain flour
100g (2/3 cup) potato starch (substitute by 2/3 cup or 75g corn flour / corn starch)

icing sugar or confectioners sugar (optional)
vegetable oil to grease the mould
Savarin or ring mould (mine is 24cm & holds a little more than 1 litre or 1 quart)

 

Preheat the oven to 180°C (360° F) and prepare your tin or ring mould with a little oil. Beat the egg whites until firm. In another bowl, mix the yolks with yoghurt, sugar and whisk until light and fluffy. Add the oil slowly while still whisking then follow with vanilla essence & lemon zest.

Finally add flour and potato starch and whisk to combine (scrape down the sides of the bowl) before you fold in the stiff egg whites with a spatula. Fill the ring with the batter and bake for 30-35 minutes until a tester comes out clean and the cake comes away from the sides of the tin. Leave in the mould to cool on a wire rack for quarter of an hour, then turn it out of its tin and leave to cool completely or until it is cool enough to eat…. If you like to add icing sugar, dust the cake with a light sprinkling when it is completely cooled.

 


Yoghurt cake

Joghurt-Vanille Ring

Adaptiert von Nigella Lawsons Nigellissima

3 Eier, getrennt
250g Zucker
150g Joghurt (nicht fettarm)
150ml Sonnenblumenöl
1 ½ TL Vanilleextrakt (kein Aroma)
geriebene Schale einer ½ Zitrone
175g Mehl
100g Kartoffelstärke (oder 75g Maisstärke (Mondamin))

Puderzucker zum Bestäuben
Öl zum Einfetten der Form
eine Savarin oder Ring-Backform (meine ist 24cm groß und fasst ca. 1 Liter; ein etwas kleinerer oder größerer Ring oder eine Springform funktionieren auch)

 
Den Backofen auf 180°C vorheizen und die Ringform mit ein wenig Öl einfetten.

Die Eier trennen, das Eiweiß steifschlagen und die Eigelbe in einer anderen Schüssel mit Zucker und Joghurt schaumig rühren. Das Öl langsam unter Rühren hinzugeben, danach Vanilleextrakt und die Zitronenschale untermischen. Vorsichtig weiterrühren und Mehl sowie Kartoffelstärke vollständig einarbeiten. Schließlich mit einem Teigschaber das steife Eiweiß unterheben, dann den Teig in die vorbereitete Form füllen und 30-35 Minuten backen bis der Kuchen sich von den Seitenwänden löst oder ein Holzstäbchen (oder ähnliches) sauber bleibt. Den Kuchen in der Form auf einem Gitter für eine Viertelstunde ruhen lassen, dann aus dem Ring nehmen und vollständig kühlen (oder zumindest bis man unbedingt ein Stückchen essen möchte). Wenn man den fertigen Kuchen mit Puderzucker bestreuen möchte, sollte er jedoch kühl sein.

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