A Cake For All Seasons – One Pot Yoghurt Cake Recipe

10 February 2014

A versatile and adaptable yogurt cake recipe, which works at any altitude. Four easy, delicious variations.

One Pot Yoghurt Cake Recipe

A CAKE FOR ALL SEASONS

 

Lorella Cake, or One Pot Yoghurt Cake, is a versatile and adaptable recipe, which works at any altitude.

 

After ski tea and cake is a much-loved feature of any chalet based ski holiday. Getting back from a day of fun on the slopes to find a table groaning with cake and bread and jams is a glorious thing.

 

This is a quick and easy recipe for yoghurt cake. There is no weighing and more importantly it works just as well at the top of a mountain as it does at sea level. The thin atmosphere, and the lower boiling point of water at high altitude, can play havoc with many traditional recipes.

This recipe rises above those problems for a great result every time.

 

Using the basic recipe and adding a few simple fillings, ingredients or icings, we can create all kinds of variations.

Outlined here are four of them: the basic recipe – baked, cut in half and spread with butter cream icing and loads of jam, which we will pass off as a Victoria Sponge Cake; Chocolate Cake; Lemon Drizzle Cake; and Banana Bread.

 

The Basic One Pot Yoghurt Cake Recipe

 

Use a 125g yoghurt pot as your unit of measurement.

 

2 pots of natural yoghurt

4 pots of plain white flour

1 pot of caster sugar

1 pot of vegetable oil

4 eggs, beaten

1 sachet of baking powder (or 2 ¼ tsps)

 

 

(1) Turn the oven on to 180°C or gas mark 4.

(2) Grease and base line a 24cm cake tin.

(3) Measure all the ingredients, except the baking powder, into a blender and blitz to combine. If you don’t have a blender, a ballon whisk and a strong arm will do the trick.

(4) Using a wooden spoon, stir in the baking powder. Pour the batter into the lined and greased cake tin and bake for 45mins or more – until a skewer inserted into the centre of the cake comes out clean.

(5) Leave for a few moments before turning out onto a wire rack to cool.

 

Victoria Sponge Cake

 

Follow the recipe as above. Add the seeds of one vanilla pod, or a few drops of vanilla essence, or ½ a teaspoon of powdered vanilla to the batter before baking. When the cake is cool, cut it in half, spread it with butter cream icing and loads of strawberry jam, dust the top with icing sugar and put out for all to enjoy.

 

Butter Cream Icing

 

100g soft butter

260g icing sugar

1-2 tbs milk

 

To make the butter cream, beat ½ the icing sugar into the soft butter, then beat in the rest of the icing sugar and 1 tbs of the milk. For a looser finish you can beat in an extra tbs of milk.

 

Chocolate Cake

 

Substitute one of the four tubs of flour with one tub of cocoa powder and bake as per the basic recipe. When cool, ice and fill with chocolate fondant icing.

 

Chocolate-Fondant Icing

 

375g plain chocolate, or white for the white chocolate version

150g butter

3tbs honey

 

Put all the ingredients into a heatproof bowl and melt together either by placing in a microwave on low power (do it in thirty second blocks until you are sure of what kind of power your microwave is supplying), or by placing the bowl over, but not touching, a barely simmering pan of water. When everything is nicely gloopy beat it together with a wooden spoon.

 

Leave the mix to cool back down to room temperature. We want the icing to be soft enough to spread without damaging the cake but stiff enough to hold it’s shape without just running off the sides of the cake.

 

Put out spoons with this one, it is sticky and messy and very moorish.

 

Lemon Drizzle Cake

 

Everyone loves a lemon drizzle cake, the icing is so perfectly balanced: the sweetness of the sugar and the sharpness of the lemon juice, the slight crunch of the icing and the fluffiness of the cake. You cannot stop yourself licking the last bits of icing of the tips of your fingers.

 

Add the zest of one lemon to the cake batter and bake as normal.

 

Lemon Drizzle Icing

Juice and zest of two fat lemons

75g icing sugar

 

Beat the icing sugar into the lemon juice to produce a loose icing or syrup.

When the cake has just come out of the oven and is still in the tin, prick the surface all over with a skewer and pour over the syrup. Spread all over to get an even covering. Leave to cool in the tin. Place on a decorative plate and leave for hungry people.

 

 

Banana Bread

 

For the cake: a couple of bananas, diced into ½ cm cubes, and some halves of walnut, to decorate.

 

Base line and grease a large loaf tin.

Make the basic batter as normal then stir in the diced bananas. Do not blitz the fruit into the mix or the final result will not rise properly and will be soggy.

 

Cream cheese icing

 

115g cream cheese

120g icing sugar

55g butter

 

When the cake has cooled, spread the top with your cream cheese icing then stick a few walnuts into this to finish it off. Looks great and tastes as good as it looks.

 

 

 

Comments