I do not think it would be a suprise for anyone who reads this blog to discover that I love not only cook books in general, but that I also have a love and respect for Nigella Lawson and her books specifically. It would therefore be logical to presume I was excited for the publication of her new cookbook Nigellissima.
My first thoughts are it’s a lot more glossy than her previous works. I love the rustic natural style of Kitchen. I also found it interesting that the presentation has changed; recipes are presented in concise steps, rather than the essay style that I admire.
Having said that, I couldn’t wait to try out a recipe. On a Friday night, following a stressful week at home and at work, I needed to bake something. I came across this recipe for Yoghurt Pot Cake and had everything required in either the pantry or the fridge.
It’s called a Yogurt Pot Cake, because all ingredients use the yoghurt pot as a measuring cup, but thankfully there were also metric measurements.
I loved the cake, it tasted like spring. The yoghurt makes the cake incredibly moist and the lemon leaves a lovely aftertaste. I also like any excuse to make a cake in a bundt tin!
- 150g natural yoghurt
- 150ml vegetable oil (I used canola oil)
- 3 eggs
- 250g caster sugar
- 1 1/2 tsp vanilla extract
- Zest of 1/2 a lemon
- 175g plain flour
- 75g cornflour
- Optional: icing sugar to dust
Preheat to 180°C and grease your cake tin (either a springform or a ring mould – I used a bundt tin)<;/li
Separate the eggs. Whisk the whites until they form stiff peaks.
In another bowl, whisk the egg yolks, sugar and yoghurt until light and airy. While whisking, slowly add the oil, zest and vanilla extract. Finally add the flours.
Fold in the egg whites. I always follow this method: add 1/4 of the whites and mix them through before folding in the remaining egg whites with the utmost care.Transfer into the prepared tin.
Bake for 30-35 minutes.
Allow to cool for at least 10 minutes.