Dahi is a staple. Homemade or store-bought, it's a necessary part of most meals. The tangy taste and smooth consistency pair well with all sorts of food. It even helps thicken curries and adds flavour to dishes. It's the hero of most savoury recipes!
While sweet yoghurt exists—we are so fond of Keventer Metro Mishti Doi, for instance—yoghurt in desserts also exists! This one-bowl yoghurt cake is a great example of it.
Toss everything in a bowl, mix it well and it's ready to go! The taste is also incredible. The sweetness matches well with the tangy yoghurt and the jame glaze on top is the proverbial cherry on top. As the festive weekend comes to a close, make this comforting and easy cake!
Cake
Jam glaze
Preheat the oven to 180C°. Bring the eggs and yoghurt to room temperature.
Grease a 9-inch loaf pan with butter or simply line the pan with baking or parchment paper.
Combine the eggs and sugar in a bowl. Add the lemon zest, oil, vanilla essence and mix again.
Add the dahi to the same bowl and mix it into a smooth consistency.
Whisk flour, baking powder and a pinch of salt together. Stir the batter until everything is just combined.
Scrape the batter into the prepared loaf pan and smooth the top.
Bake for 35-40 minutes. Poke the centre of the cake with a skewer. If it comes out clean, your cake is cooked!
Remove the cake from the oven and cool it completely.
You can serve it plain or brush it with a jam glaze.
Take the proper amount of jam into a heavy saucepan.
On low heat, slowly stir the jam until it becomes a thick liquid.
Let it cool slightly. It should be warm not piping hot.
Brush the glaze all over the cake and serve!
