CITRUS AND YOGURT CAKE
This is one of the easiest cakes to make, all you need is a few ingredients and one bowl! It has lovely citrus flavour and is ready to be topped with anything you wish, I really like it with freshly whipped cream and orange slices over top.
WHAT YOU NEED:
2 1/4 cups flour
1 1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup plain yogurt
3/4 cup vegetable oil
1 teaspoon vanilla extract
zest from 3 lemons and 1 orange (medium size)
juice from 2 lemons and 1 orange (medium size)
SUGGESTIONS FOR TOPPINGS:
freshly whipped cream
peeled and sliced oranges
thinly sliced kumquats
toasted pine nuts
sliced lemon peel
herbs (tarragon, thyme, mint)
Preheat oven to 325 F. Spray well a 8x12 cake pan with baking spray.
In a large bowl, place oil, eggs, yogurt, lemon and orange zest and juice and vanilla, then whisk together very well.
Sift flour, salt, and baking powder over the wet ingredients and mix until you have a smooth batter.
Pour the batter into prepared pan and bake for 30 - 35 minutes, or until the wooden skewer inserted into the middle comes out clean.
Let the cake cool completely before topping. If you want to serve it on a plate, let cake cool in the pan for about 10 minutes, then carefully invert onto the cooling rack and cooling it completely before transferring to a plate and decorating.
Whip cream, adding sugar and vanilla to flavour it, then spoon over the cooled cake. Top with peeled, sliced oranges (I used blood and cara cara ones), toasted pine nuts and some lemon zest. To make the cake really pretty or special, you can decorate it with edible flowers that are in season (here I used pansies, some other edible flowers are roses, violets, daisies, nasturtiums, borage,...)