INGREDIENTS:
3 eggs
1 yoghurt or lemon flavoured yoghurt (I personally prefer the latter)
750 grs of flour (measure it by filling the empty yoghurt pot thrice)
500 grs of sugar (measure it by filling the empty yoghurt pot twice)
250 mls of oil (measure it by filling the empty yoghurt pot once) vegetable or olive (works well with either)
1 sachet of yeast (royal or similar)
Dark Rum
Walnuts
( I am lucky to have a walnut tree in my garden so these are home grown for extra flavour 100% organic, you can use dried walnuts from the shop though, works well too. Be sure to crush them to smaller pieces for better mixing )
flour and butter to line the cake tin with
whipped cream + sprinkles
STEPS:
PREPARATION STEPS:
Turn oven on to 180 degrees to warm it up
Pour the yoghurt into a dish/bowl
Clean up and dry the pot of yoghurt
Grab a dish/bowl and put 3 yoghurt pot measures of flour (set aside)
Grab a dish/bowl and put 2 yoghurt pot measures of sugar (set aside)
Fill up the empty yoghurt pot with oil (set aside)
COOKING STEPS:
In a large mixing bowl, break the 3 eggs
Pour in the sugar
Use a hand whisk to mix it
Add the yoghurt and add the oil and mix the batter
At this point you can add the fillings
- chopped walnuts
- 2-4 spoonfuls of dark rum
Mix the batter well.
Grab a sifter (or a thin mesh colander)
Add the flour and the yeast into the sifter (or colander) and sift into the batter
Mix it well until uniform. It will be thicker at this point.
Grab the cake tin and line the sides and base with a coat of butter and flour, tossing the excess flour out.
Pour in the mixture.
Bake in the over for 40 minutes at 180 degrees or until a toothpick inserted into the cake comes out clean
Take the cake out of the oven and tin and set aside to cool on a cooling rack.
Slice the top of the cake to achieve a flat surface
(so the decorations don´t roll away with these rough sea waves! .... all hands on deck now!)
PRESENTATION:
Place the sponge cake ready to serve
To make it more worthy of sea lovers.... Decorate it with a sea theme... Ahoy!
Surround the top and bottom edges of the cake with whipped cream (using a pipping bag) and sprinkle blue coloured pearls
Now for a unique touch of The Epic Week 2018!
Write RPR logo letters using our newly discovered alien oceanic language
(I know... I know... all that code breaking and clue finding got stuck in our minds... some of the riddles were really challenging after all!)
Add a nice number 8 to celebrate RPR site 8th Birthday
Recomendation: For a better experience, serve with a nice English cup of tea
3 eggs
1 yoghurt or lemon flavoured yoghurt (I personally prefer the latter)
750 grs of flour (measure it by filling the empty yoghurt pot thrice)
500 grs of sugar (measure it by filling the empty yoghurt pot twice)
250 mls of oil (measure it by filling the empty yoghurt pot once) vegetable or olive (works well with either)
1 sachet of yeast (royal or similar)
Dark Rum
Walnuts
( I am lucky to have a walnut tree in my garden so these are home grown for extra flavour 100% organic, you can use dried walnuts from the shop though, works well too. Be sure to crush them to smaller pieces for better mixing )
flour and butter to line the cake tin with
whipped cream + sprinkles
STEPS:
PREPARATION STEPS:
Turn oven on to 180 degrees to warm it up
Pour the yoghurt into a dish/bowl
Clean up and dry the pot of yoghurt
Grab a dish/bowl and put 3 yoghurt pot measures of flour (set aside)
Grab a dish/bowl and put 2 yoghurt pot measures of sugar (set aside)
Fill up the empty yoghurt pot with oil (set aside)
COOKING STEPS:
In a large mixing bowl, break the 3 eggs
Pour in the sugar
Use a hand whisk to mix it
Add the yoghurt and add the oil and mix the batter
At this point you can add the fillings
- chopped walnuts
- 2-4 spoonfuls of dark rum
Mix the batter well.
Grab a sifter (or a thin mesh colander)
Add the flour and the yeast into the sifter (or colander) and sift into the batter
Mix it well until uniform. It will be thicker at this point.
Grab the cake tin and line the sides and base with a coat of butter and flour, tossing the excess flour out.
Pour in the mixture.
Bake in the over for 40 minutes at 180 degrees or until a toothpick inserted into the cake comes out clean
Take the cake out of the oven and tin and set aside to cool on a cooling rack.
Slice the top of the cake to achieve a flat surface
(so the decorations don´t roll away with these rough sea waves! .... all hands on deck now!)
PRESENTATION:
Place the sponge cake ready to serve
To make it more worthy of sea lovers.... Decorate it with a sea theme... Ahoy!
Surround the top and bottom edges of the cake with whipped cream (using a pipping bag) and sprinkle blue coloured pearls
Now for a unique touch of The Epic Week 2018!
Write RPR logo letters using our newly discovered alien oceanic language
(I know... I know... all that code breaking and clue finding got stuck in our minds... some of the riddles were really challenging after all!)
Add a nice number 8 to celebrate RPR site 8th Birthday
Recomendation: For a better experience, serve with a nice English cup of tea
You may choose not to use RUM to keep it child friendly
You could add any of the following fillings instead or a combination of them
[optional]
a) ground almonds
b) ground walnuts
c) a spoonful or two of vanilla essence
d) strained juice of a lemon (without pips)
e) a spoonful of almond essence
f) chocolate chips
g) ... or leave it plain...
You could add any of the following fillings instead or a combination of them
[optional]
a) ground almonds
b) ground walnuts
c) a spoonful or two of vanilla essence
d) strained juice of a lemon (without pips)
e) a spoonful of almond essence
f) chocolate chips
g) ... or leave it plain...