Pastel de Yogur
This is a classic Spanish recipe that everyone here seems to know. It is very simple and extremely delicious. Usually it is made with lemon yoghurt or lemon zest, however as always I had to put my personal spin on it. I didn't change any of the original quantities, I just baked in different flavours.
- 3 eggs
- 1 yoghurt (125g)
- 1 yoghurt cup of sunflower oil (120g)
- 2 yoghurt cups of sugar (225g)
- 3 yoghurt cups of flour (225g)
- 1 sachet of baking poweder (15g)
- 3/4 tsp saffron strands
- 20g caster sugar
- 1/2 tsp ground cardamom
- 1 tsp ground cinnamon
Chocolate Marble version:
- 30g cocoa powder
- 90ml whole milk
- 100g dark chocolate
- 60ml single cream
- 15g butter
- rose petals (optional)
makes a 20-24cm round cake or 18 cupcakes
- Line the base of the mould with baking parchment and grease the sides with a little bit of butter (place 18 paper cups in cupcake trays)
- Empty the yoghurt into a bowl. Keep the yoghurt cup, wash and dry it and now use it to measure the remaining ingredients (or use a scale if your yoghurt cup isn't for 125g). Add the eggs, the sugar and the oil to the yoghurt and mix for 2-3 minutes using a hand held mixer. Now add the flour and the baking powder and and mix until just combined.
- For the saffron version, add the saffron strands to about a tablespoon of hot water in a shot glass and leave to infuse for 5 minutes, then add everything to cake batter and stir well. Fill the batter into the mould. In a small bowl, mix the sugar together with the spices and sprinkle over the batter.
- For the Chocolate Marble version divide the cake batter equally into two bowls. In a small bowl or glass mix the cocoa powder and the milk together until combined and smooth. Add the chocolate mix to one of the batters and stir until combined. Pour the white cake batter into the mould first, then pour the chocolate one on top. Using a fork, swirl the two batters