Majorcan Sponge Cake

Coca de Leche

from Elizabeth

yield: 6-8

ingredients

1 yogurt, natural or lemon flavour

3 yogurt pots of flour

1 yogurt pot of sunflower oil

3 eggs

1 sachet baking powder

1 yogurt pot of whole milk

a pinch of salt

directions

1. Pour all of the ingredients into a bowl or food processor. 

Process or beat the batter ingredients with a wooden spoon until smooth.

2. Pour into a greased cake mould. 

3. Bake at 150ºC for around 50 minutes.

4. Take out of the oven and let it cool down before turning on a plate.

Tart Tatin

This is a classic French dish. I have kept the number of ingredients to the minimum, just like the original recipe. Use puff pastry if you don't like making shortcrust.


Ingredients:
3 apples, peeled, cored and quartered
100 g. sugar
150 g. flour
90 g. butter
pinch of salt

Preheat the oven to 180 degrees C.
Generously butter a 20cm glass pie dish and arrange the apples in the dish, cut side up.
Put the sugar in a small saucepan and cook over gentle heat until it turns a warm amber colour, it will only take a few minutes so keep an eye on it. Swirl the pan but don't stir. Pour evenly over the apples.
Make the shortcrust pastry. Rub the butter and flour with your fingertips until it resembles fine crumbs. It should now come together into a ball. Cover with cling film and let it stand for about 30 minutes.
Roll out the pastry very thinly, about 2mm between two sheets of cling film. Lift the top sheet of cling film and easy the pastry on top of the apples. Tuck the pastry around the apples and make a few holes with a fork.
Bake in the oven for 35-40 minutes until the pastry is golden.
Take the tart out of the oven and let it stand for 20 minutes before you turn it onto a serving plate.
Serve warm or cold, with vanilla ice cream or custard.

Sour Milk Chocolate cake

Grease a heart-shaped cake tin, prepare oven at 180°C.
220ml thick sour milk (or yoghurt)
200 gr sugar
250 gr butter, melted
220 gr self raising flour
50gr cocoa powder
1 tsp baking soda
½ tsp salt
3 eggs
1 tbsp vanilla extract

Whisk the milk with the sugar and butter; sift the flour with the cocoa, baking soda and salt; add to the milk. Beat the eggs in one by one. Add the vanilla.

Pour the batter into the greased cake mould. Bake in a moderate oven for 40 minutes. Cut in half and sandwich with chocolate buttermilk or cream.