I’ve started work again after 2 1/2 months of break. 3 days in and I already miss my afternoon bakes and the flexibility to do things as and when I feel like it. I also miss the colleagues at my old workplace. It takes a while for people to warm up, and it’s always that initial get-to-know you period at the beginning of jobs that make me think “maybe it wasn’t such a good idea.” It’s the transitional phrase, I know 😉
The beginnings of a job after a break is also where there’s the dreaded energy dip. The first few days are fine, well rested from the break and pumped with adrenaline and excitement from all things new. Then it starts going downhill and I start missing the extra morning hours in bed and hating my alarm clock.
So to kickstart my new job, I decided to bake something easy this week. This yogurt cake takes less than 15 minutes to whip up, uses one bowl and tastes great.
I’ve made this cake over and over when I craved for cake but 1) it was one of the tired blah days 2) was too lazy to fuss about with complicated recipes. I discovered it years over at Orangette and it’s been a keeper. This wonderful recipe has additional bonuses – you use the yogurt tub as a measuring cup (this means even lesser washing!), and the cake itself is a base for all types of creations.
Want something warm and familiar? Just leave the recipe as it is with good old vanilla.
Craving chocolate? Toss in chocolate chips or substitute some of the flour for cocoa powder.
Love nuts? Substitute 1/3 of the flour with almond flour, and add in some toasted almonds!
I did a plain lemon and lemon coconut cupcakes this round. Added the 2 tsp lemon zest, and for half the batter mixed in some desiccated coconut 🙂
Adapted from Orangette's Yogurt Cake
- 1 tub plain yogurt
- 2 tubs granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 3 tubs all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 jar canola oil
- Additions: 2 tsp. grated lemon zest or orange zest; chocolate chips, toasted nuts, dried fruits...
- *Note: 1 tub is about 1/2 cup or 125g
1. Pre-heat oven to 175°C. Butter and flour, or line your preferred pan.
2. Mix together the yogurt, sugar, vanilla extract and eggs until well blended.
3. Sift in the flour, baking powder, and salt and mix until it just comes together.
4.. Add the zest and oil and mix until it comes together into a smooth batter.
5. Pour the batter into the pan and bake for about 15 minutes for the cupcakes, and about 30-35 minutes for a 8-9 inch cake.
6. Remove from oven and leave to cool. For the cupcakes, you can remove them from the pan after a few minutes. For the cake, turn it out from the pan after 20 minutes and leave to cool completely.