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Yoghurt-pot cake (Nigella's breakfast chambella)
- 3 eggs separated
- 1 pot of yoghurt
- 2 pots sugar
- 1 pot of oil
- 1 pot cornflower
- 1/2 lemon 's worth of lemon zest
- 2 caps of vanilla
- Whisk white until stiff and set aside
- To egg whites add the yoghurt and 2 yoghurt pots full of sugar and whisk add oil and cornflower while whisking
- Mix in lemon and vanilla. Fold in 1/3 of egg white vigorously then gently fold in the remaining 2/3
- Pour into ring tin (fill almost to the rim)
- 1.2 hour in moderate oven and once cooled dredge in icing sugar and serve
7 comments:
you mean 'to egg yolks add...'
i saw it too on Monday and thought it looked great- but wondered what size of yoghurt pot for 3 eggs- going to try it with a 'cup' size 250ml- we'll see
Should also include two pots of flour. This seemed to be edited out of the TV show!
Also. Nigella whipped egg whites separately and added them at the end, a third then two thirds. Egg yolks in with sugar.
Yes 1 pot is ambiguous.... The nigella page says 150ml. I just made it and the volume fits perfectly into a ring tin. :)
Oh and I think 1.2 hour actually means half an hour. This cake definitely doesn't take over an hour!
Great recipe! Thanks for sharing :)
Thanks to everyone who corrected my mistakes! I've only just got round to actually trying this recipe and, with your corrections, it was gorgous!
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