For me, Easter is a time for traditional cakes. Cakes where you can taste the eggs and butter - all the things that we once would have gone without for Lent. Not that I'm particularly religious, I just like tradition. This is an Australian take on a traditional Greek yoghurt cake, brought you to by the lovely ladies at the Women's Weekly Test Kitchen. You can find the recipe in the 'Foods we love' book. It came out all golden and fluffy, but it's very moist too. I thought about icing it, remembering all the extravagant cakes from last year's Easter Cake Bake. But I decided simple suited me (and this cake) best. We ate it with home-made hot cross buns, on Easter Sunday, with friends. It's my entry to this year's Easter Cake Bake.
Greek Yoghurt Cake
125g butter, softened
1 Cup caster sugar
3 eggs, separated
2 Cups Self Raising flour
1/2 tsp bicarb soda
1/4 Cup finely chopped bloanched almonds
1 Cup yoghurt
Preheat oven to 180C. Lightly grease 20cm x 30cm lamington pan; line base and sides with baking paper.
Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add egg yolks, beat well.
Transfer mixture to large bowl; stir in sifted flour and soda in two batches, then nuts and yoghurt.
Beat egg whites in small bwol with electric mixer until soft peaks form. Gently fold egg whites into yoghurt mixture in two batches. Spread mixture into pan. Bake about 35 minutes. Turn cake onto wire rack to cool; dust with icing sugar if desired.