Butter & Yoghurt Cake
- Soomaali
- Doolshe Buuro 2
- Français
- Gâteau au Beurre et au Yaourt
- العربية
- كيك الزبدة والزبادي
By Leila & Abdullahi · ·
In Somalia, this was the closest thing we had to a fruitcake. Raisins were always special and were reserved for decorating and topping the festive rice as well adding to cakes. Apart from this cake, the only other cake we remember that had fruits was Panettone, which was sold in an Italian specialty store in Mogadishu.
We posted the recipe for a pound cake last month, but this recipe is different in many respects. First, we avoided using vanilla in this recipe because a segment of our viewers had concerns about the alcohol content in vanilla. We used cardamom instead, and that is what was traditionally used in Somalia when baking cakes and cookies. The second thing we wanted to address was to reduce the fat content of the cake without compromising its taste and moistness. We achieved this by replacing part of the butter with yoghurt.
The third issue has nothing to do with the ingredients. Some of our viewers have told us that they don’t have fancy mixers and were therefore unable to make the pound cake in the previous post. We decided not to use any mixer for this recipe. We made this cake twice, once using a whisk to mix the ingredients, while the second time we mixed everything by hand. Kitchen gadgets make life easier but they are definitely not a must.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Butter & Yoghurt Cake
Method
Tap a step to mark it done.
Preheat the oven to 350°F/177°C.
Sift the flour.
Cream the butter and sugar for 5 minutes with a mixer or 10 minutes if mixing by hand.
Add the eggs one at a time and mix thoroughly.
When the mixture becomes consistent, add the baking powder, yoghurt and mix well. Then add the cardamom and salt (if using).
Add the flour and mix well until the batter becomes homogenous. Coat the raisins, if using, with flour and add them.
Grease a 16″x4″x4″ pan or two 8½”x4½” pans. If using parchment paper just grease the ends of the pan with the butter.
Bake at 350°F/177°C for 1 hour and 15 minutes or until the cake springs back.
Let the cake cool for 10 minutes before removing from the pan.
Comments
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walaal ada baad waxan ii kordhesaya walaal wada mada sanatahay
Asc walal waxan rabay in an ogado marki la sameyo cake fridge miya la galina mase bananka wa la dhigi karaa
Haddii labo ilaa saddex maalmood lagu cunaayo banaanka waa dhigi kartaa. Haddii kale qaboojiyaha iska geli.
hi ,may i know any recipe for how somalian make the yogurt drink? thank you.
Here is a recipe for (caano geel) /recipes/somali-champagne-simulated-camel-milk/. If you mean something else do let us know.
ascwrwb waxaa rabaa adoo mahadasan sida loo sameeyo nafaqada iyo keega wladoo mahadad san
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Hadduu Eebbe idmo nafaqo waan soo gelin doonnaa. Keega ma fahmin waxa aad ka waddo. Mahadsanid.
LOVE your blog maashaa-Allaah reminds me of the motherLAND with a remix….!!!!
Thank you very much. Your comment is appreciated.