Whenever I’m offered a slice of cake in a Spanish home, it always seems to be this recipe!
And, the beauty of it is that, apart from being extremely easy to make and only using the most basic ingredients, you can dress it up as much or as little as you like.
For example, the photo above shows just the basic sponge cake.
One of the simplest ways of decorating it would be to just give it a dusting of icing sugar.
In other words, place a tablespoon of icing sugar powder into a sieve, and shake over the top.
If you have glacé cherries and nuts, then you may like to decorate the top with them.
Or, if you’re in the mood for something a bit more fancy, ice it properly … or pipe florettes of whipped cream.
The recipe below uses a lemon yoghurt.
But, I often use a plain yoghurt, then replace one tablespoon of flour with cocoa/chocolate powder, or mix a dessertspoon of instant coffee with a little water and add that to the mixture.
The thing is to use your imagination and what you have in the cupboard.
Here in Spain, everyone uses the empty yoghurt container as the measure – for example, with the sugar, you just fill the yoghurt container twice to obtain the correct amount.
You’ll know when the sponge is cooked by piercing the centre with a knife … if it comes out clean, the cake is cooked.
Also, the sides of the sponge will shrink away slightly from the tin when it’s ready.
easy spanish dessert recipes – bizcocho de yogur
Ingredients – for 4 people
- 1 measure lemon yoghurt
- 3 measures self-raising flour
- 2 measures sugar
- 1 measure sunflower oil (olive oil’s a bit strong flavored)
- 2 eggs
- Mix sugar, eggs, oil and yoghurt in electric blender.
- Fold in flour.
- Pour into greased and floured sponge tin.
- Bake in moderate oven (180 C) for about 30 minutes.
- Leave to cool, turn out of tin, and decorate.
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