Food & Entertaining - Recipes
Nigella Lawson's yogurt carton cake
This yogurt carton cake is an authentic Italian treat for anytime of the day.
1 Preheat the oven to 350°F, and grease your ring mold (or springform pan); you can use vegetable oil for this or a special baking spray.
2 Separate the eggs and put the whites in one bowl and the yolks in another. Whisk the whites until you have firm peaks, then set aside while you get on with the rest of the cake.
3 Scrape the yogurt out of its carton and onto the egg yolks, then use the emptied yogurt carton to measure out your other ingredients—so, next, add 2 cartons (just) of sugar and whisk with the egg yolks and yogurt until airy and light.
4 Now fill up your yogurt carton with vegetable oil and, beating all the while, slowly add this to the egg yolk mixture. Then beat in 2 capfuls of vanilla extract and the zest of half a lemon.
5 Still beating, add 2 yogurt cartonfuls of flour followed by 1 yogurt cartonful of cornstarch or potato starch, then scrape down and fold in with a rubber spatula. Now, with a large metal spoon, dollop in the whisked egg whites, and fold them in with the spatula.
6 Fill the prepared savarin mold with the smooth, soft batter—it will come right to the top— and bake in the oven for 30–35 minutes; when cooked, the sides will be coming away at the edges and a cake tester will come out clean.
7 Remove it from the oven to a wire rack, letting the cake sit in the pan for 10 minutes before turning it out.
8 Once cooled (although I love this still slightly warm), transfer it to a serving plate or stand and dust with confectioners’ sugar. Traditionally, this cake would be placed on the plate with the smooth side on top, but I rather like it turned back up the way it was baked, with its rustic cracks and uneven surface visible.
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Excerpted from Nigellissima. Copyright © 2013 Nigella Lawson. Published by Knopf Canada, an imprint of the Knopf Random Canada Publishing Group, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
- Page 1: Ingredients and materials
- Page 2: Directions