Citrus yoghurt cake

by Giulia Scarpaleggia
Citrus yoghurt cake

Citrus yoghurt cake

A cup of Now give your daughter a wooden spoon or a colourful whisk. This will be her magic wand, tell her how difficult is to find the perfect wand for her, she will be an excited Harry Potter in Ollivander's shop. I bet her wand will have the most precious holly wood and a core of magical unicorn hair. The magic will sparkle from her wand and turn the ingredients into a mouthwatering cake.

Show her the cup of yoghurt one is for the yoghurt two is for the sugar, three is for the flour and the eggs. A magic formula she will remember forever, so simple yet so perfect. Help her with the olive oil. If there's a younger brother, give him the task to grate the orange and the lemon zest: you won't obtain much, but he will enjoy the choir and your kitchen will smell like heaven.

I don't know if this is how mum introduced me to cooking, if there were magic formulas involved of if my oversized apron was for me a princess gown, but she succeeded. As a young girl I was constantly looking forward to the Sunday mornings, when she would give me the sceptre of the power in the kitchen, creating a special moment all for us.

Little chat, lot of laughter, huge amount of love: these were the ingredients that instilled in me the passion for cooking. Though, it is not just the burning flame of the sacred passion for cooking. It's the time you spend with your mother that you value and appreciate. It's the effort you put in a home made cake that will be your breakfast during the following days, bringing back memories and smiles. It's the pride with which you'll unwrap your slice of cake at school in front of your friends, whispering with blushing cheeks: I made this. Mum just helped me a little.

The yoghurt cake made using the yoghurt cup as measurement cup is the easiest baked good you can imagine. Use high quality ingredients, fresh free range eggs, organic whole yoghurt and seasonal fruit. In winter grate the peel of organic citrus fruit to give an extra fresh hint to your cake and turn the breakfast in a glorious moment.


Preheat the oven to 160°C/gas mark 3
Whisk the eggs with the sugar until pale. Add the extra virgin olive oil and yoghurt and stir to mix
Sift in the flour, the baking powder and the grated peel of one orange and one lemon
Butter and dust with flour a 24 cm round cake tin, scrape the batter into the tin and bake for about 30 minutes until golden and dry inside. Use a toothpick to test if it is dry inside
Use a toothpick to test if it is dry inside
Remove from the oven, let it cool down for a few minutes and remove from the cake tin. Let it cool down completely on a wire rack, then dust with sugar. It will keep fresh for several days if stored perfectly wrapped in a kitchen towel
Let it cool down completely on a wire rack, then dust with sugar