Now and then it’s nice to make yourself a list of things that have made you happy. In no particular order, here’s mine from this weekend:
My rainbow gingham tea towel from the dollar store
Finding a new favourite Korean restaurant (a mom and pop on Baldwin street)
A new summer blazer that will quickly be unfashionable
Spending time with Leo (sapppppy, I know) – we watched movies, biked, shopped, and baked together
Being on the verge to finalizing a fantasy trip
Another thrifted Japanese plate!
The first Italian Soda of the year – lime and raspberry from Second Cup
Finishing a roll of film
Aaaaand…this simple yoghurt cake, made on a whim
No glaze, no buttercream frosting, not even a dusting of icing sugar, just a plain and basic yoghurt cake with a nice crust and a spongy texture. I ate it on Sunday afternoon with a glass of cold milk and now have thoughts of whipping up a jar of milk jam to just spread on top of a slice alongside a cup of tea. I was in a mood for sharing that day and quickly halved the cake to make sure Leo and his family would get to try it.
Hope you all had a wonderful weekend! The rainbow gingham is really making me smile right now. Is it summer yet?
1 cup of yoghurt
1.25 cups of sugar
3 cups of cake flour
1/2 cup of oil
1 1/2 tsp of baking powder
Pinch of salt
1 tbsp of vanilla extract
Mix together all ingredients in a large bowl.
Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides.
Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown. Cake is ready when a tester comes out clear.