Yogurt-Walnut Cake Recipe - Cooking Index
Yogurt-Walnut Cake Recipe - Cooking Index
| 2 cups | 292g / 10oz | Walnut halves |
| 2 | Eggs | |
| 1 cup | 198g / 7oz | Granulated sugar |
| 1 cup | 237ml | Plain yogurt |
| 1 cup | 62g / 2.2oz | Sifted all-purpose flour |
| 1/2 teaspoon | 2.5ml | Baking powder |
Preheat oven to 375 degrees. Grease and flour an 8-inch springform pan. (If a springform is not available, use an 8-inch round cake pan.)
Set aside 6 unbroken walnut halves and finely chop the remaining walnuts in the bowl of a food processor.
In a mixing bowl, blend the eggs with the sugar. Beat well for 2 minutes. Add the yogurt, flour, and baking powder. Beat 1 minute. Then add the chopped walnuts. Beat another minute. Pour the batter into the prepared cake pan.
Bake for 35 minutes, or until a knife or cake tester comes out clean. Let cool for 10 minutes. Loosen the sides by running a knife around the side of the pan. If you are using a springform pan, open it and loosen the bottom of the cake with a spatula. Turn the cake onto a cooling rack with a quick jerk. Immediately reverse the cake onto another cooling rack and garnish with the reserved walnut halves. Let the cake cool top-side up.
This recipe yields 6 servings.
Source:
Cookbook Digest, Sep/Oct, 1999
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