Tag Archives: lemon

Lemon yoghurt cake

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Greaseand flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Green Pasta

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  •  Small pasta shapes (little shells are good)
  • A frying pan full of green soft salad-y leaves (it will reduce) – rocket is great, spinach, mizuna, radish tops. Not the crunchy salad leaves. Chop the leaves up.
  • 2 zucchinis, finely grated
  • olive oil
  • 2 dried chillis
  • 2 anchovy fillets
  • 2 garlic cloves (peeled and sliced)
  • cream
  • lemon juice to taste (about half a lemon)
  • parmesan cheese to taste
  • Pepper and salt to taste

Method

Put the pasta in boiling water to cook (follow packet instructions). When ready, turn off the heat, drain, rinse with hot water and return to the saucepan. Cover.

Meanwhile, heat some olive oil gently in a pan. Add the garlic, chilli and anchovy fillets and mash them around with a wooden spoon. Don’t burn the garlic or it will taste bitter. When the mixture is fragrant, add the grated zucchini and cook for a  few minutes until softened. Add the green salad leaves and cook until wilted. Then add some cream and stir (a couple of table spoons is good, enough to make a sauce). Reduce mixture by allowing to bubble gently for a couple of minutes. Add the grated parmesan cheese (start with a small amount and add more once you’ve tasted it) and once it has melted and stirred in, squeeze through the lemon juice to taste and remove from the heat.

Mix with the warm pasta, add freshly grated pepper and taste. Add salt if needed and serve.