When I started this blog, I knew very little about baking. Obviously there had been a muffin disaster here and there and even an occasional somewhat ok cake. Yet in general me and flours didn’t really mingle on a very regular basis. Hence the very moderate baking skills.
One thing that I knew even less about than baking was Italian baking. Obviously I am still far from an expert (or even at a point when my success rate would clearly be above 50%) but I have seen an almost exponential increase in my experience due to my little blogging adventures. Based on those, I have learned that the fantastic Italian way of utilising little tricks to add to the flavour also applies to baking. At the outset many recipes seem fairly similar to their Finnish counterparts but there is usually always a little twist (or two) that takes the outcome to the next culinary level!
In today’s recipe the twist lies in yogurt that – combined with the lemon zest – gives the cake a lovely fresh yet rich flavour. My own little additional twist to the recipe was to add some blueberries on top of the cake which worked fabulously.
For the cake:
200 g sugar
1 small package of plain yogurt (~150 – 200 g)
210 g flour
zest of one (preferably organic) lemon
70 ml corn oil (or rapeseed oil)
1.5 tsp baking powder
a pinch of salt
For the filling:
200 g cream cheese
2 tbsp plain yogurt
200 ml (double) cream
40 g sugar
20 g powdered sugar
Start by preparing the cake. In a bowl, mix the eggs with the sugar (with an electric mixer) until you have obtained a light-coloured mixture (with some small bubbles on top). Stir in the oil, lemon zest and yogurt. In a separate bowl, combine the flour, baking powder and salt. Start adding the flour mixture into the rest of the cake dough in moderate quantities whilst mixing until the dough has a nice, smooth, non-lumpy texture. Pour the dough into a cake tin (buttered and floured) with a diameter of about 26 cm. Bake in the oven at 160C for about 30 minutes.
When waiting for the cake to bake, you can prepare the filling. Whip the cream with the sugar (by using an electric mixer) in a bowl. In a separate bowl, mix the cheese with the yogurt and powdered sugar. Add the whipped cream into the mixture and continue to mixing (carefully) to achieve a smooth filling. Place the bowl in a fridge.
Let the cake cool down. Cut it into two halves (lengthways). Spread the filling onto one of the halves and place the other half on top of it. Decorate with powdered sugar (and e.g. fresh berries if you like) and serve.