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Yogurt Pot Cake

We find this recipe utterly charming, with no need for measuring cups or scales because everything is measured in a yogurt pot! Traditional measurements are given as well — but that would take all the fun away. Lemon zest is called for here, but orange or lime would be equally delicious. Perfect for breakfast, for afternoon tea, or (just a thought) drizzled with chocolate sauce for dessert, this is sure to become a new favorite!

Yogurt Pot Cake

3 eggs
6 oz. whole-milk plain yogurt (2/3 cup)
vegetable oil (2/3 cup)
caster sugar (1 1/4 cups)
1 tsp. vanilla extract
zest of 1/2 lemon
all-purpose flour (1 1/3 cups)
cornstarch (2/3 cup)
confectioner’s sugar, to serve

Heat the oven to 350°F. Grease a savarin mold or a round 9″ tube pan.

Separate the eggs, putting the whites in one bowl and the yolks in one larger one. Whisk the whites to form stiff peaks and set aside.

Whisk the egg yolks and yogurt together until smooth. Using the yogurt pot, measure out 2 pots of sugar (just) and add the to mixture, then add the vanilla and lemon zest. Measure out 2 yogurt pots of flour and 1 of cornstarch and whisk into the batter. Now, using a spatula or large metal spoon, gently fold the eggs whites into the batter. Pour into the prepared pan.

Bake for 30-35 minutes, until a tester comes out clean. Remove to a wire rack and leave for 10 minutes, before turning out of the pan to cool completely. To serve, dust with confectioner’s sugar and cut into slices.



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