The only downside is that it takes only one week away to ruin domestic organization. I need to refill the fridge, bring the dogs home from the hotel, put up with a cat in a bad mood (he goes on meowing around the house whenever I return from a trip), not to mention to unpack the suitcase, wash all the clothes and put them back on their place. On top of this, school routines and schedules changed a lot this year and we are still getting adapted to them.
Although we’ve reached October, summer is gently giving way to fall. I can sense the new season mainly by the colder mornings and evenings or by the different tone of light during the day. A tea and a slice of cake already seem entirely adequate but with so much to catch up with, it has to be a simple cake.
Nowadays, my collection of recipes is organized in folders of favorites on the internet browser and when I need a specific recipe I ask Google. Nevertheless, I still buy magazines and cookbooks for the same reason I buy magazines and books of other subjects whatsoever: the simple pleasure of leafing through a book, touching the smooth pages with my fingers or smelling the paper. Moreover, I still have my first recipe notebook, with a hardcover, red spine and written with pens of various shades of blue, testimony of the time that has passed between its first and last recipes. Precisely the first recipe, in the first page, is entitled “Yoghurt Cake” and lists only a handful of simple ingredients:
2 pots strawberry yogurt
1 (yogurt) pot vegetable oil
3 (yogurt) pots sugar
3 (yogurt) pots all-purpose flour
1 teaspoon baking powder
Zest of one orange or lemon
That page, written in a still childish calligraphy, always puts a smile on my face. Ingredients are measured in yogurt pots and there isn’t one line of instructions mentioned, as these can be summed up in just one: combine everything together.
It was the first cake I learned to make and it was the cake that I baked more often when my daughters were little. These simple homemade cakes are still my favorite and the yogurt cake recipe is good to adapt to the taste of the moment and the rhythm of the seasons. In this case, I replaced the strawberry yogurt for plain yogurt (unsweetened) and still inspired by the extravagance of the flavors of Turkish food, I added grounded cardamom to the batter and sprinkled sliced almonds on top. The first pears of the season were already in the fruit bowl and I cut a few slices and put them also put on top. I know that when rain sets in I will miss summer a little but for now it’s nice to welcome fall for the simple pleasure of baking a cake.
See you soon.
Yogurt, pear and cardamom cake
Yoghurt cake was the first cake I learned to bake. The recipe can be adapted to include new flavors, according to the inspiration of the moment or the course of the seasons.
- Butter to grease the pan
- 250g plain yogurt
- 4 large eggs
- 125ml vegetable oil
- 300g sugar
- 210g all-purpose flour + a little more to dust the pan
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1-2 pears, thinly sliced
- Powdered sugar for dusting
- Preheat oven to 180º C. Grease a spring form (22 cm) with butter and dust with flour.
- In a large bowl, add the yogurt, eggs, vegetable oil and sugar and stir well. Add the flour, baking powder and cardamom and stir until the flour is incorporated into the batter.
- Pour the batter into the prepared pan and carefully arrange the pear slices on top. Scatter the sliced almonds over the cake. Bake in the preheated oven for 45 minutes or until the cake is baked (if you insert a toothpick in the middle, it will come out clean). Allow to cool for 15 minutes and unmold. Dust with powdered sugar.
If you are looking for a simple cake check this orange cake recipe.