I am entering this recipe for the first edition of the event Sweet New Zealand
a monthly blogging event for NZ bloggers.
You can find the rules here, and this month of August 2011 I am hosting it.
We had a guest coming for afternoon tea so I quickly whipped up a cake with what I had in the house, and it turned out really nice. This is very easy: whip 2 eggs with 3 tbsp of sugar, then add 6 heaps tbsp of thick organic yogurt (I used full fat Cyclops green top, the full fat).
For the base I used a sheet of frozen sweet short crust pastry, and added some strawberry jam.
Pour the yogurt mixture on top and bake at 160°C for about 30 minutes, or until the top starts to brown on the edges. Remove from the oven and do not touch for a while: it will be very soft! Then refrigerate for a few hours.
Because I lined the baking dish with baking paper it was easy to lift the cake out and place it on a plate. Sprinkle with icing sugar, if you like.
I admit it, I got a few American cherry (out of season), not something I would do normally, but seeing cherries everywhere in the blog world, I could not resist: I just got a handful, and used them to decorate the cake.
It was light and tasty, and actually I preferred it to cheesecakes made with cream cheese.
Photos and Recipes by Alessandra Zecchini ©