My sister, Uttara, uses yoghurt in her amazing Double-Decker Chocolate Cake at Bowtie Cakes. It makes her cake airy and light, an absolute dream to eat.
I love the idea of a yoghurt cake flavoured with lime and olive oil. This cake is simple, unpretentious and perfect on a rainy monsoon day with a novel and a cup of tea. I’ve made it today to bribe myself to get moving on a chapter I’m working on for my dissertation. Confectionary bribes work every time.
I’ve used Indian limes, which are tiny but deliciously tart. If you use Mexican limes instead, I’d use a Tbsp of zest. Also, this recipe adds an extra egg because Indian eggs are smaller than American ones. If you’re making this recipe in the US, I’d use 2 eggs instead of 3.
This recipe is adapted from House to Haus’s Clementine Yoghurt Cake.
2 Cups Flour
1 1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
3 Indian Eggs or 2 US Eggs
1/3 Cup Olive Oil
1 Cup Yoghurt
1 Cup Sugar
1 Indian Lime Zested
1 Tbsp. Lime Juice
Dash Vanilla Extract
1. Preheat the oven to 180 C or 350 F. Grease a 9″ cake tin.
2. Sift together the flour, baking powder, baking soda and salt. Set aside.
3. Lightly combine the wet ingredients: Eggs, Olive Oil, Yoghurt, Sugar, Zest, Lime Juice and Vanilla Extract.
4. Combine the wet and dry ingredients, remembering not to overwork the batter.
5. Pour into the cake tin and bake for 30-35 minutes, until a tooth-pick inserted in the center of the cake comes out clean.
6. Cut into thick slices and serve with tea.