LimeCake

LimeCake is half a year old. Yikes.

It’s also the first day of Spring. Yippee.

I’m celebrate this double occasion with cake. Very apt, wouldn’t you agree? Yup, we could all do with some cake – any excuse will do.

Yogurt cakes are a favourite in my kitchen. They don’t require the creaming of butter, or the sifting of flour, and so as much as I love that whole process, sometimes a quick-bread style of cake-making is great too.

I must’ve done something wrong, because while the cake was moist and delicious, it was a little gummy. The only thing I can think of is I should’ve added baking soda; not called for in the original recipe, but it makes sense with the acidity in the yogurt. Or I overmixed the batter. Hmm…

Nevertheless, I loved the almond flavour in the cake very much, and it was really good with the strawberry jam.

I’m determined to try this recipe again though. This time, with a pinch of baking soda.

Any suggestions?

Almond Strawberry Yogurt Cake (recipe from Orangette)

½ cup plain yogurt
1 cup granulated sugar
3 large eggs
1 cup unbleached all-purpose flour

½ cup finely ground almonds
2 tsp. baking powder
½ cup strawberry jam
½ cup canola oil

Preheat the oven to 350 degrees F (180 degrees C).

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and ground almonds, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan. Dollop jam onto batter and swirl lightly.

Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.

Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.

You might also like

Tiramisu

Tiny Chocolate Birthday Cake

Chinese New Year Marble Butter Cake