想做這顆蛋糕已經有一陣子了，為了它，冰箱裡總是囤著幾罐優格；也因為這樣，最近愛上原味優格加上 granola cereal（燕麥穀片，可以當早餐吃的那種），再淋上蜂蜜或是楓糖，是我運動過後、或是下午的優質點心。
奈潔拉把這份食譜寫得看起來非常平易近人：沒有什麼不熟悉的材料、做法直接又簡單、而且它似乎是個經典！因為，奈潔拉這麼寫著「若說有哪個義大利人家裡，沒有優格圓蛋糕食譜，那我肯定還沒見過。」
This cake had been on my to-do list for a while. There are always a few cups of yogurt in my fridge just in case I need it at anytime. And thank to that, I fall in love with yogurt topped with granola cereal and swirled with honey or maple syrup.
Nigella made this recipe quite friendly: familiar daily ingredients, simple and straight-forward steps, and it seems a classic!
This cake had been on my to-do list for a while. There are always a few cups of yogurt in my fridge just in case I need it at anytime. And thank to that, I fall in love with yogurt topped with granola cereal and swirled with honey or maple syrup.
Nigella made this recipe quite friendly: familiar daily ingredients, simple and straight-forward steps, and it seems a classic!
看過這份食譜之後，我第一個想到的是「唉呀，我沒有環狀蛋糕模 savarin」，在不久之後的某天走進二手商店，就看到這麼個環狀模在那兒，有點灰，但還是滿懷欣喜地把它帶回家洗淨。雖然奈潔拉說一般活動式圓模也可以，但我必須說，用環狀模做出來的樣子真是討喜的不得了！
The first thought came to my mind after reading this recipe is that "oops! no savarin pan," but not long after that, I brought one back from a thrift store. Nigella said it's ok to use a regular round pan, but I have to say, the ring shape makes it so so lovely!
The first thought came to my mind after reading this recipe is that "oops! no savarin pan," but not long after that, I brought one back from a thrift store. Nigella said it's ok to use a regular round pan, but I have to say, the ring shape makes it so so lovely!
這款蛋糕的做法是分蛋打發，沒有添加任何小蘇打、泡打粉之類的蓬鬆劑，口感上不像一般對「蛋糕」的印象那樣鬆軟，它是比較偏紮實的。
這是我第一次用優格做烘焙，原以為優格頂多就是扮演像奶油之類的角色、影響的只是口感，頂多帶有奶香，酸味應該會消失吧！沒想到這優格圓蛋糕還真的帶有淡淡的、奶香中帶酸的優格味，我認為除了單吃，它還很適合溫熱著抹上奶油、果醬、乳酪等各式抹醬，也會很適合搭配冰淇淋享用，甚至沾上蛋液做成法式吐司？（大概會被義大利人唾棄...）
To make this cake, the eggs need to be beaten separately. There's no baking soda or baking powder as leavening agents. The texture is not as soft and fluffy as sponge cake is, it's more on the dense side.
This is my first time baking with yogurt and I thought what yogurt does might be just like what butter does, affecting the texture and bringing some milky taste, and the tangy taste might be gone. To my surprise, this yogurt pot cake really tastes slightly yogurt. Besides eating plain, I guess it would be great smothered with butter, fruit preserves, cheese or other kind of spreads, or topped with a scoop of ice cream, even make it into french toast? (Well, this is so not Italy...)
To make this cake, the eggs need to be beaten separately. There's no baking soda or baking powder as leavening agents. The texture is not as soft and fluffy as sponge cake is, it's more on the dense side.
This is my first time baking with yogurt and I thought what yogurt does might be just like what butter does, affecting the texture and bringing some milky taste, and the tangy taste might be gone. To my surprise, this yogurt pot cake really tastes slightly yogurt. Besides eating plain, I guess it would be great smothered with butter, fruit preserves, cheese or other kind of spreads, or topped with a scoop of ice cream, even make it into french toast? (Well, this is so not Italy...)
噢，對了！在秤量材料時我就已經直覺糖量不算少，因此有自行減糖到原本的八成，烤出來覺得甜度剛剛好；還有我用的是希臘優格，比一般的優格還要濃稠，不確定是否影響到成品的濕潤度，下回改用一般優格試試；另外或許是我的烤箱溫度失準，多烤了 10分鐘才完成。
Since it's in a published book, I'm not listing the ingredients and directions in details here. But I noticed Nigella did post it on The Happy Foodie.
Oh, and I reduced the sugar by 20%, the result are just right. I used greek yogurt which is thicker than regular yogurt so it might have affected the moistness. I baked for 10 more minutes to get it done.
Since it's in a published book, I'm not listing the ingredients and directions in details here. But I noticed Nigella did post it on The Happy Foodie.
Oh, and I reduced the sugar by 20%, the result are just right. I used greek yogurt which is thicker than regular yogurt so it might have affected the moistness. I baked for 10 more minutes to get it done.
優格圓蛋糕
廚房女神奈潔拉 義式美味快速上桌 p.182
材料：原味優格、蔬菜油、蛋、砂糖、香草精、檸檬皮碎、中筋麵粉、玉米粉、糖粉
Yogurt Pot Cake
Nigellissima: Instant Italian Inspiration
Ingredients: plain yogurt, vegetable oil, eggs, sugar, vanilla extract, lemon zest, all-purpose flour, cornstarch, confectioner's sugar.
Yogurt Pot Cake
Nigellissima: Instant Italian Inspiration
Ingredients: plain yogurt, vegetable oil, eggs, sugar, vanilla extract, lemon zest, all-purpose flour, cornstarch, confectioner's sugar.
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