How was your weekend? Mine was busy with my daughter having her ballet exam. I was more nervous than she was, it took me ages trying to make her hair up in a bun only to give up in the end (I am useless at this things!). Her teacher did it and it all went well; my daughter came back with a broad smile happily suckling an ice lolly she was given as a reward.
The best bit was when I went back home and.. surprise surprise I found hubby busy roasting a guinea fowl he bought at the farmer's market. He served it with roast potatoes, steamed vegetables and some very good full bodied Montepulciano wine. I must say that was delicious!
We ended our meal with a chocolate and yogurt loaf cake I made the day before. You will love this recipe: a vanilla flavoured sponge with yogurt and your favourite chocolate which you will simply put on top of the mixture before baking it. The chocolate will slowly melt and most will sink at the bottom of the cake. You cannot prevent that but the cake will taste fab anyway!
- Prep Time : 20 minutes
- Cook Time : 45 minutes
Melt the butter in a pan over a gentle heat and let it cool down.
Whip the eggs (which should not be cold from the fridge) with the sugar until pale and creamy then add the melted butter.
Add the sifted flour with the baking powder, the vanilla essence, the yogurt and stir well.
Grease and flour a baking tin measuring approx 11 x 21cm or 4 x 8 inch then pour in the mixture.
Break the chocolate, flour it a little then line it up in rows on top of the mixture.
Bake for 45 minutes at 180C or 350F. Check with a toothpick after 30 minutes as some oven cook quicker than others.