Yogurt Cake With Pomegranate Food

WONDERFUL YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter, brown sugar and vanilla until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. Spread the batter into the prepared pan.
• Bake for 50 minutes in the preheated oven, until a knife inserted into the crown comes out clean.

YOGURT CAKE WITH POMEGRANATE

Steps:

• Heat oven to Gas 4, 180C 350F.
• Crush the cardomon pods then remove and crush the seeds (discard the husks) placing them in a mixing bowl.
• Add the semolina, flour, baking power and 125g caster sugar and mix well.
• Beat the yoghurt, eggs and vanilla essence together, add to the semolina and flour and blend until smooth.
• Place in a 23cm cake tin and bake for 30 minutes.
• Simmer and reduce the pomegranate juice by half. Add remaining sugar and mix to dissolve - then cool.
• Remove all the seeds from the pomegranate, add to the syrup and mix. Spoon over the cooked cake and serve.

YOGURT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
• Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.