This one is a request from one of my followers. It is a delicious dense, moist cake with a lovely delicate flavour and super easy to make. I haven’t made it in ages and wanted a fresher picture than the one I posted on instagram months ago so I decided to make it again this morning before work as I was woken early by birdsong…literally!
The smell when this cake is cooking fills the air and the crust is chewy and a bit crunchy all in one. I add raspberries and blueberries to mine but you can add any fruit or nuts, it is really versatile. It is a perfect Saturday morning bake for the weekend cake. The aroma fills the house with the promise of a lovely weekend ahead.
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My Little Persian Lemon, Raspberry and Yoghurt Cake
300gm plain flour
1 1/2 tsp baking powder
1/2 tsp bicarb soda
250 gm caster sugar
zest 1 lemon
2 medium eggs
75gm melted baking fat
300gm natural yoghurt
1 tsp vanilla extract
Pre heat the oven to 180′ (fan assisted)
Prepare a 10″ fluted tin with baking paper
In one bowl sift the flour baking powder and bicarb of soda and set aside
In another bowl whisk the sugar with the lemon zest (this releases the oil from the zest)
Add the eggs and whisk for 3 minutes.
Add the melted baking fat, yoghurt, vanilla extract & flours to the egg mix with a plastic spatula folding until the batter is just mixed.
Pour into your cake tin and bake for around 25 – 30 minutes until the cake is risen, golden and slightly cracking.
Remove from the oven and leave to cool in the tin for 5 minutes.
Turn onto a cooling rack and sprinkle with icing sugar. This cake needs no more decoration than that!
Store in an airtight container for around a week. Nooshe jaan!