Yesterday my sister and I went to Ikea planning on just looking around... and we left with a big new kitchen island and a heart-shaped silicon cake pan. I am equally satisfied with both purchases and made use of both while making this cake.
From Chocolate & Zucchini
2 eggs
1 cup plain yogurt (I used Greek)
3/4 cup + 1 tsp sugar
1/3 cup oil (original recipe calls for veg. oil but I used olive oil)
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
1 tsp vanilla extract
1 tbsp dark rum
Preheat the oven to 350 and prepare a cake pan with oil or by lining with parchment paper.
In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, oil and rum. In another large or medium bowl, mix the flour, baking powder, baking soda and salt. Gently fold the flour mixture into the wet ingredients until the flour is just combined. Be careful not to over-mix because it will affect the texture.
Turn the batter into the cake pan and bake for 30 to 35 minutes. The top should be lightly browned and a knife or toothpick should come out clean. Let it sit for 10 minutes and let cool on a cake rack.
Turn the batter into the cake pan and bake for 30 to 35 minutes. The top should be lightly browned and a knife or toothpick should come out clean. Let it sit for 10 minutes and let cool on a cake rack.
That cake looks gorgeous! And this is going to be Ezra's first cake he makes by himself!!!
ReplyDeleteEzra's going to be such a little French baker garcon!!
DeleteJust made the almond raspberry version!!! Soo good
ReplyDelete