I made another yoghurt cake. Inspired by a comment by Adam from weird weekends that he had made lemon yoghurt cakes before, I decided to try a clementine cake.
This was a very nice cake, that I failed to take any proper photos of. The only photo I have is me walking upstairs back to bed to eat what was my regular breakfast last week: green tea, two clementines and a slice of cake.
Yes, we eat breakfast in bed, surrounded by cats who are hoping for a few crumbs of cake or the little extra bits of butter we pop on the side of our plates especially for them ….
Normal is so over-rated.
Oh, I made this cake quite late in the day. I have therefore learnt something new: don’t put a cake that hasn’t cooled properly into a cake tin – the bottom goes a bit stodgy.
Clementine Yoghurt Cake: 4 eggs; 2 cups of sugar; 3 cups of flour; 1/2 cup of vegetable oil; 1 cup of yoghurt; 1 cup of clementine juice; 1 tbs of baking powder.
Beat sugar and eggs together in a mixer. Add the rest of the ingredients and mix. Put into a lined cake tin and bake for at least 45 minutes at 180C. This is what the recipe said, but I had to leave the cake in longer than that – so let’s say cook it for an hour, but do check on it.
Actually I forgot about the cake and left it in for a lot longer so it was extra cooked and crunchy on top – that’ll be burnt then!
N.B. I got this recipe from the internet, but I can’t remember where – sorry – off to milk the goat, walk the dogs and then for a lovely lunch and the ballet (!) with wonderful friends.