Many Moroccans still use bowls and glasses to measure ingredients, especially when making sweets. Try making this moist Moroccan Yogurt Cake with your kids. They'll have fun using the empty yogurt cup as their measure.
I like the cake best when the eggs are separated and the beaten egg whites are folded into the batter. If you're short on time or prefer a heavier-textured cake, omit that step by using whole eggs.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 1 small container (approx. 110 g or 1/2 cup) unsweetened, plain yogurt
- 1 measure vegetable oil
- 2 measures sugar
- 3 measures flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 3 eggs, separated
Preparation:
Preheat your oven to 350° F (180° C). Grease and flour a Bundt or small tube pan.
In a large bowl, beat the egg whites with an electric mixer until stiff. Set aside.
Empty the yogurt into another bowl and use the empty container as your measure. Add the vegetable oil, sugar, and egg yolks and beat until smooth. Stir in the vanilla, flour, baking powder and salt; beat until smooth.
Gently fold the stiff egg whites into the cake batter, being careful to incorporate all of the whites evenly.
Pour the batter into the prepared cake, and bake for 40 to 45 minutes, or until the cake tests done.
Allow the cake to cool in the pan for a few minutes before inverting onto a plate. Leave to cool completely.
