Baking: Yoghurt Cake

That marvellous book I mentioned a little while ago is a veritable font of yumminess. This yoghurt cake is no exception. And, with basically no fat (still sugar though!) it ain't half bad for you either! The recipe is for a whole cake, but of course I prefer making little cakes - so much easier to get rid of it :-) So the cake above was baked in one of my little ramikins. A shame I accidentally left it in the oven just a fraction too long... but it was still good!

I was also far too lazy to make the lemon syrup required, but this was incredibly yummy with a basic mix of lemon juice, water, and sugar. Actually (looking down at feet, scuffing shoes....) I had this one, and enjoyed it so much I had another... Hey! It was a long day! I NEEDED it!!!

Yoghurt Cake

Preheat your oven to 180C. Grease and line a 23cm round cake tin. Put 2 1/2 cups of self-raising flour, 1/2 teaspoon of baking powder and 1 cup of caster sugar into a bowl. Separate to this, combine 1 cup of plain yoghurt, 1 cup of milk and 2 lightly beaten eggs, then pour these wet ingredients over the dry. With your mixer, beat on a low speed for a couple of minutes, then on high speed for 5 more minutes. Spoon the mixture into the cake tin and bake for one hour, or until the old skewer test says (ie. when you stick it in the middle and it comes out clean).
To make the lemon syrup stir 1 1/4 cups caster sugar, 3/4 cup water, rind from 1 lemon (cut into fine strips), and 1/4 cup lemon juice in a pan over low heat until the sugar dissolves, but DO NOT BOIL THE MIXTURE. Simmer until it's thick, remove the lemon strips, then keep it warm until the cake is cooked. Pour half of the lemon syrup over the cake as soon as it comes out of the oven. Serve the cake up with extra lemon strips, the reserved syrup, and maybe even a dollop of whipped cream, if you want to be somewhat more flashy than me!