This cake comes with a funny story. Being out of the TWD zone lately, I thought this cake looked simple enough – for my gramma! Haha, shh. Well I went off to work and commissioned her to make this, it sounded really good, and nothing could possibly go wrong…

Could it?

I came home and found a French Yoghurt Kuih – resembling the link’s picture. It was dense, it was lemony and altogether like my brain when I’m studying for an exam.

I couldn’t believe that this was the French Yoghurt Cake Dorie had been raving about, tender, moist and what the French have for any celebration. If they did, I’d say we could both shake hands because this “cake” really resembled our Tapioca Kuih that we have also on certain celebrations…..

But all kidding aside, I gave up making it for the weeks’ TWD and went to work yet again. This time, I returned to find THIS:

EEP! It is a miracle! Wondrous and light, and very very moist! All the ground almonds, fresh yoghurt and olive oil politely told to rise by the baking powder! Finally. What a volatile woman this Baking Powder was!

Or at least, that’s what I thought until Gramma told me she put in Meringue Powder instead of Baking Powder the day before. I laughed so bad. They’re in identical bottles, but a different colour. She’s so cute isn’t she! She couldn’t sleep the night before. She found out by clearing the kitchen, discovering the REAL Baking Powder.

So here you have it! Get the recipe here.

I didn’t make the glaze, and I used almonds (I recommend this) and olive oil – I know she said odour-less but I tried to make it as healthy as possible. Or rather, Gramma did. There’s a funny smell I didn’t exactly like – so I will try with sunflower oil the next time and use orange rind instead.

Bottomline: It is INCREDIBLY MOIST. Try it!