Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
After
unfurling the still-warm cake from its crinkly foil, she recognised it straight
away. She explained that in France, all girls, by the time they are 15 or so, have learned
to make this cake - but they don't tend to use scales. Instead, the yoghurt pot
that the yoghurt comes in is repeatedly filled with ingredients, making it
easier and no doubt much less messy.
She
loved it - and I loved making it. You swirl the two mixtures in the tin to
create a marbled effect before baking in the oven, and what you get is a rich
cake with a soft, bouncy texture - it almost tastes creamy once it's cooked. I've since made
this cake loads of times and although natural yoghurt would be the best thing
to use, I did make it once with a tub of vanilla yoghurt (it was all I had) and
it was still fantastic.
Go and see the recipe for yourself on Kitchen Maid's blog, and my thanks to Kitchen Maid for sharing the recipe and helping me bring
a smile to my friend. She loved it.
This is such a sweet post - your swirling looks so pretty - and so glad your friend liked it!
ReplyDeleteThanks, I've made this a few times now and the marbling got better the more cakes I made. For some reason I started off really timid but now I just dig in there and move it all around. So it looks prettier now! Thanks for checking out my post.
ReplyDeleteAll yummy stuff shown above. The maids can really be trained like the same way. The food above is so mouth watering.
ReplyDelete