I thought it was about time we discussed cake, I mean starters are good, mains are fabulous and desserts are heavenly, but nothing, I mean absolutely nothing comes anywhere near cake. (in my very humble opinion…..)
Cake is what life is meant to be about, wherever you go in the World you will find oodles of luscious looking goodies, just waiting to be drooled over, deliberated over, purchased with your precious pennies and then scoffed as fast as possible….. from the oh so chic patisseries of Paris with their precise rows of colourful and exotic macarons, the multi layered precision cut gateaux slices and the immaculately attired, slightly snooty staff, poised and waiting for you to mangle their language with your pitiful requests for culinary perfection…. to the street stalls in Istanbul selling trays of orange water scented Baklava.
All over the World each outlet, each and every one my friends, strives to produce a work of art that you will tickle your taste buds and have you clamouring for more…….
Did I mention I like cake?
Anyway, before I get too carried away (although some say I should be) here is a recipe for that perennial favourite… muffins.
I know that the word “muffins” can conjure up thoughts of a sad, half frozen or stale cake sitting on the counter in a motorway service station (you know who you are!), but trust me, these are made with a combination of olive oil and Greek yoghurt and are light, moist and delicious.
Greek yoghurt is available from just about every supermarket there is, don’t buy the sweetened version, make sure you buy the “natural” yoghurt…… you know the stuff you ate on that little Greek island on your first trip to the islands of the Aegean……………..
The muffin papers are available all over the internet, but search for “tulip muffin cases” if you want the type shown in the picture. I can recommend:
The recipe is simple and very forgiving if you over beat or add a little too much of one ingredient. Make sure to use a proper individual cake tray (usually 12 spaces for normal cupcakes), if you place them straight onto a flat tray, they will open out as the cakes rise and you will be left with a mess on a tray!
If you want to try this recipe with a larger version cake (like mine at the bottom of the page) then simply scale the quantities of the ingredients up.
Makes: Around 10 large muffins
Preparation time: 20 minutes
Cooking time: 20 minutes
- 450g all-purpose flour, sifted
- 3 teaspoons baking powder, sifted
- 170g extra virgin olive oil
- 2 large eggs at room temp
- Zest of 1 – 1½ lemons
- Juice of 1 – 1½ lemons (55 – 75ml)
- 225g plain Greek yoghurt at room temp
- 225g sugar
- 100g of caster sugar
- juice of 1 lemon
- Preheat the oven to 175°C (maybe less for a fan oven) and place the muffin papers into the tray.
- In a large bowl mix the olive oil, eggs, lemon zest and juice, yoghurt, and sugar and lightly whisk until all the ingredients are combined.
- In a smaller bowl, sift the flour and baking powder and combine them with a spoon, then add the flour in parts to the olive oil mix (don’t dump it all at once or you’ll get lumps). Don’t over-mix! Just gently fold the ingredients until they are combined.
- Place the mix (sometimes called batter) into each of the muffin papers, making each one about ⅔ full and bake for about 15-20 minutes (depending on your oven), until the top is golden brown and no batter comes out when you test it with a skewer.
- Allow the cakes to stand for 10 minutes in the tray then transfer to a rack to cool slightly.
- For the lemon drizzle (glaze) simply combine the sugar and lemon juice, if it’s too thick and doesn’t drizzle, add a dash more lemon juice (just a tiny amount!). Pour over each muffin whilst they are still warm.