14 July 2010

Coca de Iogurt amb Pastanaga i Poma /Yogurt Cake with Carrot and Apple.

I am back from my holidays in Mexico, that is why you have not heard much about me. I love summertime, I was starting to miss these temperatures!
Apart from my holidays there has been a lot of exciting things lately, ...but I am here again.

I wanted to bake something, but the truth is that I did not have much left on the fridge, so it should be something easy to do. And I found a recipe (El kiwi Blau) that reminded me the yogurt cake I used to do when I was younger. It is easy, and it is good. Why do you need more? But yes, I had to do something else, and as I like cakes that are soft and smooth, I have added an extra layer of carrot and apple mix.

What we need:

3 eggs
250 gr flour
16 gr baking powder
125 gr yogurt
150 gr sugar
1 small glass of oil (same size as yogurt)
1 apple

For the filling:

1 apple
4 carrots
5 tablespoons of sugar
2 tablespoons of brandy

Preheat the oven 180ºC
Cut the apple in slices. Prepare the mold with some butter and flour.
Whisk the eggs with the sugar. Add the flour with the baking powder (all sifted) and mix it well. Add the yogurt and the oil. Mix it well. Put the mix in the mold. Add the apple in slices on the top. Add a little bit of sugar.
Put the mold in the oven for about 35 minutes, or till you check it is done (with a toothpick)

While it is in the oven, prepare the filling for the cake. Peel the carrots and the other apple and let them boil.
Once they are soft, remove the water and let them at room temperature. Add the sugar and the brandy. Mix it well.

When the cake is out of the oven, let it cool down. We can use a cake cutter to divide the cake in 2 parts.
Add the filling and ensure an even distribution. Join the two parts....and it is done!

Bon Profit! Enjoy!

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