All the way from Vienna, a new take on a favourite of Queen Marie-Antoinette, although this version uses yoghurt, which may not have been the case in the 18th Century.
Ideal for afternoon tea or a leisurely breakfast, this is my aunt Hilda’s recipe which can be given many variations.
Guaranteed to brighten up your day as Autumn looms and days are getting shorter.
It freezes well so you can bake two and save one.
To make it even easier, use the empty yoghurt pot as a measure.
Serves 8 but beware, it smells so good when it comes out of the oven, you may be tempted to eat at least a half before it is cool!
1 natural yoghurt pot (150g)
3 yoghurt potful self-raising flour, sifted
2 yoghurt potful caster sugar
3 large eggs
1/4 yoghurt potful sunflower oil
1/2 yoghurt potful raisins
100g flaked almonds
1 small pinch salt
Butter and plain flour to line the cake
A Kouglof tin (Round cake tin with a hole in the middle)
1. Pre-heat the oven at 180C and line the cake tin.
2. Pour the natural yoghurt into a large mixing bowl, add the sugar and stir well.
3. Add the flour, mixing vigorously then add the eggs, one by one, stirring well. Put in the pinch of salt.
4. Pour the oil and mix well and finally add the raisins.
5. Line the bottom of the cake tin with the almonds.
6. Pour the cake mixture evenly on top.
7. Bake for 50 minutes at 180C or until the top of the cake is golden.
8. Take out the cake and prick it with a fork . If it comes out clean, the cake is perfectly cooked.
9. Leave it in the tin on a cooling rack for 10 minutes before taking it out.
10.Serve upside down so that it is crowned with the almonds.
This cake is best served with black coffee, hot chocolate or a fragrant tea.
You can use glacé cherries, desiccated coconut or orange peel to mix in the cake mixture.
For another variation, separate the cake mixture into 2 equal parts and add 1 soupspoonful of pure cocoa to one half of the mixture. Then alternate the two mixtures to obtain a marble effect. Be careful with the pure cocoa as too much will dry out the cake mixture.