December is going in a flash this year… busy days leave room to busier days and the gloomy and cold weather adds to the impression of being overwhelmed. The weather reminded more of Parisian winter than that of Tokyo, giving an awkward feeling, and missing the fireplace very much. My head has been in the clouds lately, a lot to think about at work, the plan for constructing something on our new plot of land, the cat that we haven’t seen in 3 weeks and who haunts my dreams… but finally today the bright sun, the Mount Fuji fully covered with snow now, and the crispy morning air seem to remind me that we are in Japan and that things ought to be taken as they come. Nonetheless, a healthy, warming and nourishing breakfast is always a great way to start the day, and with all the big apples I had seating on my kitchen counter I wanted to use them. After debating about an apple pie, an apple tart or an apple cake, I finally opted for a lighter and healthier option: an apple compote and a yogurt cake. The compote with me is easy, I peel and chop the apples, put them in a pan with a very little bit of water and cook at low heat until they have soften. I don’t add sugar, sometimes a bit of vanilla or spice, but I was in the mood for simplicity, so added nothing. The yogurt cake is like the pound cake, of of this recipe that I have learned at primary school and I have kept making ever since. It is so simple and so easy to eat and it keeps well, I love it for breakfast when in a rush. Here is my recipe as I remember it… the units are the yogurt packaging.
Yogurt cake
– 1 yogurt (100-125g)
– 3 units of flour
– 1 unit of sugar
– 2/3 unit of vegetal oil
– 3 eggs
– 1tps of baking powder
– vanilla
In a bowl stir all the ingredients until creamy. In a greased pue dish pour the mix. Preheat the oven to 140, bake at 140 for 15 minutes, than raise to 160 and bake another 15min or until a knife comes out clean. That’s it!!!
