I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17.
I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking.
This recipe is from a non-food blog: french word of the day. I subscribed to Kristin Espinasse's list a few years ago when I moved to Geneva. Back in 2007 she posted up a recipe for a yoghurt cake which sounded really fun to make, but somehow I never got around to making it. Not sure why, guess because whenever I had yoghurt in the house, I ate it instead of baking with it!
After I had an operation two years ago, I have become oddly sensitive to yoghurt, to the point where I really can't eat it any more. Some friends of mine were emptying their fridge before they departed for a long trip and gave me some yoghurt. Rather than throw it out I thought to myself "ahah! I can finally make that recipe!".
Here's hoping that I can eat cooked yoghurt.
The funky thing about this recipe is its beautiful simplicity.
Ingredients: - one small container of plain yoghurt (reserve for measuring the remaining ingredients) - flour - sugar - vegetable oil - two eggs - 2 teaspoons baking powder
Instructions Fill/empty the yoghurt container... ...3 times with flour ...2 times with sugar ...1 time with vegetable oil
First combine yoghurt, beaten eggs & sugar. Next, add flour and baking soda, stir. Add a pinch of salt... Pour in oil and mix well. Pour into a greased cake pan and bake for 45 minutes at 150°C (300°F).