One year ago this morning my family and I woke up in Turin, Italy.
This was to be the beginning of a three week adventure of discovery. A discovery of wonderful family and beautiful places important in our family history. Time that will never be forgotten and people who touched our hearts like never before.
Here in Turin we had our first breakfast Italian style – sweet biscuits, croissants and home made yoghurt cake. Quite unlike an Australian breakfast of maybe toast and vegemite or wheatbix cereal. But embrace it we did. It was a thrill discovering different sweet biscuits (some of which we still miss – Barilla mooncakes anyone?) or bake at home croissants (which I can’t buy in my local supermarket but wouldn’t that be great!).
Freshly baked lemon scented yoghurt cake was a delight!
So was our first gelato with family!
Of course, I couldn’t leave my cousin without asking for the recipe for the wonderful cake. This cake uses the container the yoghurt came in as a measure. Interestingly the Italian tub measured 150g whereas here in Australia I can’t find a tub of yoghurt that small so I used the closest which is 180g. I do wonder that, as in the US, here in Australia everything is “upsized” and that could have something to do with our weight problem. Just a thought.
The raising agent I use is an Italian brand which I think lends to the “authentic” taste. If you can’t find it substitute baking powder.
There are many versions of the cake about but this is Donatella’s. I hope you enjoy it as much as we do.
Donatella’s Lemon Scented Yoghurt Tub Cake
3 yoghurt tubs castor sugar
grated lemon rind or lemon essence
4 yoghut tubs plain flour, sifted
1 tub plain or greek yoghurt
1 yoghurt tub sunflower oil
1 envelope italian baking powder or equivilent
Heat the oven to 180C and line the based of a greased 26cm cake pan
Place all ingredients into the bowl of a stand mixer in the order listed. Beat on slow to incorporate the increase speed until well mixed and smooth – only a couple of minutes.
Pour the mixture into the prepared pan and bake in oven for 35-45 minutes or until a skewer inserted come out clean.
Rest the cake for 5 minutes then remove from the pan and allow to cool on a wire rack.
Dust with icing sugar and enjoy with a strong espresso!
Stay tuned for further reminiscing of our Italian trip and recipes that remind us of the good times.