Yogurt Cake with Lemon and Ginger from Homemade in the Oven by Yvette van Boven
I was sent a copy of Handmade in the Oven by Yvette van Boven as part of the Abrams Dinner Party. The book was sent at no charge and all opinions are my own. I am sharing a recipe for Yogurt Cake with Lemon and Ginger from the book.
This will come as a great shock but the hubby asked me to bake a cake for a meeting. OK – you can stop laughing now. It was a somewhat last minute request so I didn’t have much in the house. He did say it didn’t have to be fancy, just something for people to enjoy after the agenda was covered. I looked through my new cookbook, Homemade in the Oven by Yvette van Boven and found just the perfect thing. In fact, in the introduction to the recipe Ms. van Boven explains that she created it from lost finds in her refrigerator. I did make one huge substitution – I had no yogurt so I used sour cream.
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Yogurt Cake with Lemon and Ginger
Serves 8 – 10
- 1/3 cup plus 1 tsp sunflower or canola oil
- 1 cup plus 6 TBS self rising flour*
- 3/4 cup plus 2 TBS almond flour**
- grated zest of 2 lemons
- 4 inches fresh ginger, peeled and grated
- 2/3 cup plus 1 TBS packed brown sugar
- 1 1/2 tsp baking powder
- pinch of sea salt
- 2 eggs
- scant 1 cup plain yogurt or sour cream
For the Syrup
- Scant 1/2 cup packed brown sugar
- Juice of two lemons
- 2 1/2 inches fresh ginger, peeled and grated
- 1/3 cup water
*To make self rising flour mix 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt
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**Almond flour is easier to find these days. I found mine at a really good price at Costco
- Preheat oven to 350
- Grease and 8″ springform pan and line the bottom with parchment
- In a large mixing bowl combine the flours, lemon zest, ginger, brown sugar, baking powder and salt.
- In a second bowl whisk together the yogurt, eggs, and oil
- Make a well in the center of the dry ingredients and pour in the wet. Fold together just until mixed.
- Carefully pour into the prepared springform pan.
- Bake in the preheated oven for 4o minutes until a toothpick comes out clean.
- While the cake is baking, make the syrup: bring all ingredients to a boil.
- Reduce to a simmer and let cook for 10 minutes.
- Strain and set aside.
- Remove the cake from the oven and cool on a wire rack for 10 minutes then remove from the springform pan.
- Place the cake on a wire rack. Using a skewer poke holes all over the cake.
- Drizzle the top of the cake with half of the syrup. Let it sit to absorb
- An hour later drizzle with the rest of the syrup. Let sit to absorb a bit before serving.
How Was the Yogurt Cake with Lemon and Ginger?
This is obviously not a showstopping cake by virtue of its looks. It does however pack serious punch with flavor. Both the lemon and ginger come through independently and delightfully.
You don’t need a big piece to be satisfied which is always nice with a dessert. It’s a cake that gets better with age. Like the Double Ginger Bundt Cake I made for another of his meetings.
