I usually think of myself as a realistic person, but also believe that good things come to those who think positively. Seating on the couch without actually doing anything will get you nowhere, but keeping a positive attitude towards life and being grateful for what you already have may help you succeed.
The Pollyanna side of me worked hard last Saturday – at least for the entire time this cake was in the oven. Even though I used a larger pan than the one called for in the recipe it still got very full. After reluctantly placing the cake in the oven all I could do was hope for the best. Using the correct pan - which I firmly believe not to be the one in the recipe - would have delivered a much prettier and fluffier cake, I’m sure. But in the end the batter did not overflow and the cake turned out very moist - due to the yogurt - and tasted good. St. Lawrence would be proud. :D
Lime yogurt cake
220g unsalted butter, melted and cooled
330g caster sugar
250g Greek style yogurt
¼ cup (60ml) lime juice
1 ½ tablespoons lime zest
2 cups (280g) all purpose flour
2 teaspoons baking powder
1 ½ cups (210g) confectioners’ sugar, sifted
1 ½ tablespoons lime juice
1 ½ tablespoons water
lime zest, to decorate
Preheat the oven to 160ºC/320ºF. Grease a 10x20cm* loaf pan and line the bottom with baking paper.
Place the butter and sugar in the bowl of an electric mixer and beat until combined. Add the eggs, one at a time, and beat to incorporate. Beat in the yogurt, lime juice and zest. Sift the flour and baking powder over the batter and beat to incorporate.
Pour the batter into prepared pan and bake for 1 hour and 15 minutes or until a skewer inserted in the center of the cake comes out clean. Remove from the oven and let cool in the pan.
Make the icing: place all the ingredients in a bowl and mix well. Add a few drops of water if necessary.
Turn the cake onto a serving plate, drizzle with the icing and sprinkle with the zest.
* I used a 10.5x26cm loaf pan and the batter almost overflew :(