Torta allo Yogurt with Skye McAlpine

Photo by Christiann Koepke of PortlandFreshPhoto.com_-9

Hello friends! I’m currently enjoying a gorgeous summer evening out back on my patio and my heart feels so happy to finally have a moment, a long awaited moment, to share a post with you! I’m so sorry for the delay this past while; life has been a whirlwind, full of excitement. In case you haven’t heard already, I’ve launched a long table gathering series called Secret Suppers and it’s been such a success already! That being the case, it’s taken up all of my precious time. If you’re interested in dining at my table, make sure to sign up to be notified for the release of ticket sales for our late summer event here. Oh, and end of next week you’ll get to see how magical the last dinner turned out! Can’t wait to share.

So yes, in the attempt at living life slowly, enjoying all that the season has to offer being spent with family and friends, I just haven’t had the time or energy until now to share new content. However, I’ve chosen a special post to share with you, and it is special indeed!

Photo by Christiann Koepke of PortlandFreshPhoto.com_-17

Photo by Christiann Koepke of PortlandFreshPhoto.com_-3

Earlier this year, in April to be exact, I took the trip of a lifetime and visited Europe for the first time. It radically changed my life in so many beautiful ways, and on that trip, one of my highlights was spending a day with Skye, author of the blog From My Dining Room Table in her London kitchen. If you haven’t heard of her already, please do yourself a favor and check out her beautiful work. You can also find her on Instagram, posting a flurry of deliciousness on a daily basis.

Just as I had imagined before our meeting London, she is lovely and we had such a delightful time together cooking, styling, shooting, and chatting the day away. We made a delicious cake, a Torta allo Yogurt con More e Glassa al Profumo di Rose (Yogurt & Olive Oil Cake with Blackberries and Rosewater Sugar Icing).

Below I’ve added an excerpt from Skye’s post on her blog about this very recipe. Make sure to check out her post featuring this cake and more.

 

This yogurt cake – with a dash of olive oil and a hint of vanilla – is a favourite of mine for lamerenda. Mostly because it’s simple and light and the kind of thing that you might eat for breakfast or elevenses, just as well as in the middle of the afternoon.

To make it, you take the little yogurt pot as your unit of measurement and toss everything in a bowl together, then mix with a big wooden spoon. Aeneas (all of two and a half years old) and I often make it together – it’s that kind of cake. Add what you will to it: fennel and caraway seeds are particularly nice; Aeneas likes raisins and candied peel. But then he likes raisins with everything. And at this time of year, a handful or two of summer berries are a must. You can ice it or not, it’s delightful either way.

 

Photo by Christiann Koepke of PortlandFreshPhoto.com_-16Photo by Christiann Koepke of PortlandFreshPhoto.com_-4

Photo by Christiann Koepke of PortlandFreshPhoto.com_-2

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Photo by Christiann Koepke of PortlandFreshPhoto.com_-12Photo by Christiann Koepke of PortlandFreshPhoto.com_-8

Photo by Christiann Koepke of PortlandFreshPhoto.com_

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Photo by Christiann Koepke of PortlandFreshPhoto.com_-24 {Photo by Jesse Koepke }

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{ Photo by Jesse Koepke }

 

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Torta allo Yogurt con More e Glassa al Profumo di Rose
(Yogurt & Olive Oil Cake with Blackberries and Rosewater Sugar Icing)

Recipe by Skye McAlpine

Serves: 8-10
Prep Time: 15 mins
Cook Time: 35 mins

Ingredients

FOR THE CAKE
1 small pot (125g or 5/8 c.) of yogurt
3 eggs
2 pots of caster sugar
1/2 pot olive oil
1/4 vanilla pod
pinch of salt
4 pots self raising flour
3 tsps baking powder
175g blackberries

 

ICING
200g icing sugar
1-2 tbsps rosewater (to taste – different brands of rosewater vary in strength)
1-2 tbsps water

 

Preheat the oven to 180 degrees centigrade, then grease and line a 20cm wide cake tin. Pour the yogurt into a small mixing bowl and use the pot as your measuring unit. Crack the eggs into a large mixing bowl and add the sugar, then beat vigorously until they become pale in color and fluffy. Now add the yogurt, olive oil and a pinch of salt. Cut open the vanilla pod and scrape out the seeds, then add them to the mixture. Use a wooden spoon to mix until well combined. Sift in the flour and the baking powder and mix until the batter becomes smooth, then toss in the blackberries and gently mix together. Pour the cake batter into the tin and bake at the centre of the oven for 35 mins, until golden brown on top and a skewer comes out clean when inserted into the middle of the cake. When the cake is done, lift it out of the tin and leave it to cool on a wire rack before icing.

To make the icing, sift the icing sugar into a small bowl and add the rosewater. Stir vigorously to stop lumps forming, then add a little extra water. You want the icing to be runny but not so thin that it won’t set: when you hold up the spoon the icing should trickle off slowly. If the icing is too thick add a tiny bit more water, and if it is too runny sift in a little more icing sugar. When the cake is completely cooled, drizzle the icing over it with a spoon.

 

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