After months without baking cakes, I felt the urge to make a new recipe, a tasty one, to brighten up the rainy Friday.
In a very atypical day, I woke up with such a disposition as I hadn’t in quite a long time: got up very early, turned on the oven, prepared the cake batter and while it baked and perfumed my home I sat down and wrote down a newsletter for my Portuguese speaking readers. It was a few minutes after 06:00 and the light coming through the balcony gave me energy.
While I picked the recipes for the newsletter and wrote the text, I started feeling so good, it was like a ray of sunshine coming from within: I did not even remember when I had last felt that way, especially about food, recipes. It was such a good feeling I would have kept it in a jar if I could.
When I removed the cake from the oven, it was so beautiful and golden, I wished really hard for it to turn out delicious, not only for our coffee break in that afternoon, but also so I could share the recipes with you here on the blog. I unmolded the cake and left it cooling on the kitchen counter – hours later, I cut myself a slice and tasted it: it was really good! My mind, so tired lately, immediately started thinking about the photo, how I would photograph the cake, which colors would work well with it. I opened my cupboard and, looking at the china and silverware, pictured in my head what would please my eyes the most. I prepped everything, grabbed the camera, took the photos, and again started feeling really good. If I could, I would turn that feeling into a scented candle.
With my hear at peace, with a nice cake to go with my cup of tea and a very productive day, for a moment I felt like my old self again. I hope the Patricia from the past shows up again sometimes, I missed her so much.
Anthill yogurt, lime and almond cake
adapted from the Epicurious recipe, once
again
180g all-purpose flour
45g almond meal/finely ground almonds
2 teaspoons baking powder
¼ teaspoon table salt
3 tablespoons chocolate sprinkles
finely grated zest of 2 large limes
1 cup (200g) granulated sugar
¾ cup (180g) plain yogurt – I used sheep’s
milk yogurt
½ cup (120ml) vegetable oil – I used canola
2 large eggs, room temperature
1 tablespoon Amaretto (optional)
1 tablespoon lime juice
½ teaspoon vanilla extract
Preheat oven to 180C/350°F. Lightly brush a
6-cup capacity loaf pan with oil, line it with baking paper and then brush the
paper as well.
In a medium bowl, whisk together the all
purpose flour, almond meal, baking powder and salt. Whisk in the chocolate
sprinkles. Set aside.
In a large bowl, rub lime zest and sugar
together with your fingertips until sugar is fragrant. Whisk in yogurt, oil,
eggs, Amaretto (if using), lime juice and vanilla until smooth. Fold in
reserved dry ingredients – if batter is too lumpy, whisk for a few seconds – do
not overmix or the cake will become tough.
Pour the batter into prepared pan and
smooth the top. Bake for 50-55 minutes, or until a skewer or toothpick inserted
into center of the cake comes out clean.
Let cake cool in pan on a wire rack for 15 minutes. Carefully and using the paper as a guide, remove cake from pan and transfer to the rack to cool completely.
The cake can be stored in an airtight container at room temperature for up to 3 days.
Serves 8
