I am so excited that I could jive with a jelly baby. Yes siree, this week I am joining the bloggy equivalent of the Fantastic Four, Bron from Maxabella Loves, Sonia from Life Love Hiccups, Kelly from A Life Less Frantic and Sonia from Sonia Styling to guest host one of my all time favourite link up parties the Weekend Rewind. For realz!
The Weekend Rewind is a weekly linky party. It kicks off every Friday from 8pm, when you can link your fave post of the week with any of these lovely ladies, and for this week only you can link up here as well. It doesn’t matter where you link up, you’ll show up on all five blogs as if by magic! Like any good party, it’s an all weekend affair and it’s a wonderful opportunity to catch up with your best loved blogs and find some new ones to stalk, oops, I mean follow!
But first, let’s talk about cake. And holidays. And breakfast. And cookbooks. Just a few of my favourite things.
So when we were road tripping down the coast, we had a pit stop in Yamba and had the most terrific Turkish breakfast at Beachwood Cafe. The breakfasts were the best and full of middle eastern promise. Ladies and gentlemen, I present to you Exhibit A. David’s Turkish Style Eggs with a side of hot Turkish sausage.
It wasn’t just the brekkie we loved, it was Sevtap’s warm welcome and huggable hospitality. Of course, I couldn’t leave without buying one of her books because I totally wanted to recreate some of her Turkish treats at home.
As soon as I got back to Sydney, inbetween conquering the never-ending-holiday-laundry-mountain, I got stuck into Sevtap’s book and of course, I started with cake. It’s at the back of the book, and in my experience the best way to tackle a new cookbook is from back to front. Try it, you won’t be disappointed, I promise. Anyways, it turns out that this Turkish Yoghurt Cake is the light fantastic and got rave reviews in the office. Not only is it a doddle to make, but you can grab everything you need from the larder or the fridge and magic up a cracker of a cake in just over an hour. You just bake and go, with or without a Thermomix. Caring is sharing, so I’ve included the regular recipe and the Thermomix conversion, because this cake is so delicious, it would be a kitchen crime for anyone to miss out.
Thank you to Sevtap for kindly letting me share her yum-tastic recipe!
What’s your best breakfast? Have you been to Yamba? And are you a member of Cookbookaholics Anonymous like me? How do you read your recipe books?
May your weekend be sweet and easy, just like this cake!
Turkish Yoghurt and Olive Oil Cake
Ingredients
3 eggs
300g raw sugar (for Thermomix) or 300g caster sugar
250g Greek style yoghurt
250g olive oil
350g self-raising flour
Icing sugar, to decorate
How to: Without a Thermomix
- Preheat oven to 160C. Grease and flour a 25cm springform tin.
- Beat the eggs and sugar until pale. Stir in the yoghurt and olive oil.
- Add the flour and mix well.
- Pour the mixture into the cake tin.
- Bake for about an hour, or until a cake tester inserted into the cake comes out clean.
- Allow to cool in the tin. Serve warm or at room temperature dusted with icing sugar.
How to: With a Thermomix
- Preheat oven to 160C. Grease and flour a 25cm springform tin.
- Mill raw sugar for 20 seconds on speed 9.
- Add the eggs to the TM bowl and mix for 30 seconds on speed 4.
- Add the yoghurt and olive oil and mix for 10 seconds on speed 4.
- Add the flour and mix for 10 seconds on speed 4. Scrape down sides of bowl. Mix for a further 10 seconds on speed 4.
- Pour the mixture into the cake tin.
- Bake for about an hour, or until a cake tester inserted into the cake comes out clean.
- Allow to cool in the tin. Serve warm or at room temperature dusted with icing sugar.
Tip! Don’t use Extra Virgin Olive Oil because it’s expensive and it has a strong flavour which can overpower the cake.
