You don’t really need to read Turkish to understand the title of this post – just say it out loud and I bet you can guess what it is.
We have a bit of a surplus of yogurt: I made a couple of batches from Iggy Pop’s milk and friends left a couple of large tubs of lovely thick Greek style yoghurt as well. So yesterday was all about recipes using yoghurt.
The yoghurt makes this cake moist and healthy enough to be called a breakfast cake – actually in this house simply eating a cake for breakfast means it is a breakfast cake – that my friends is how language works!
Recipe is from my battered copy of Auto der Haroutunian Vegetarian Dishes from the Middle East. I have been cooking from this cookbook for nearly three decades, it is battered and stained and has survived a number of cookery book purges.
I think I may have bought it even before I went to live in Turkey. The dishes are pretty simple, and there are no pictures (shock-horror), but there is something just so wonderful about not only the book, but also the recipes – I will be cooking more from it in the coming months.
Chocolate Cake with Yogurt: 4oz butter, 10oz caster sugar, 2 eggs, 5oz plan chocolate, 150ml plain yoghurt, 2 tsp baking powder, 1 tsp vanilla essence, 1/2 tsp nutmeg, 8oz plain flour.
Beat the butter and sugar in a mixer until smooth and light. Add the eggs and beat a little more. Melt the chocolate in a heat-proof bowl over a pan of simmering water and let cool for a while. Add the chocolate to the mix. Stir in the yoghurt, vanilla, baking powder and nutmeg. Carefully stir in the flour. Line a cake tin (about 20cm in diameter) with baking paper and add in the mixture.
Bake for 40-45 minutes in an oven at 180C. Leave in the tin for 10 minutes to cool and then turn out and cool on a wire rack.
The recipe says you could slice the cake in half and spread with apricot or cherry jam – I think damson jam would work too, as would a spoonful of thick yoghurt.
N.B. One for the food truck perhaps?