L’HORA DEL TE – TEA TIME mmmmmmm…

Havia aprofitat l’hora del te per fer una foto de l’individual de patchwork i se m’ha acudit que ja que hi som, en puc fer mes i de pas us poso la recepta d’aquest pa de pessic…
No es que ens mengem un pa de pessic cada cop que prenem te, eh… Pero aquesta era una ocasio especial. El meu amic Paul feia anys aquest diumenge i vam decidir sorprendre’l amb un pa de pessic casola i una bona tassa de te, com a bons amfitrions irlandesos!
No te res d’especial i crec que aquesta recepta ja es molt popular a Catalunya. Aqui us poso la meva:



PA DE PESSIC DE YOGURT

  • un iogurt de maduixa (i utilitzarem el recipient per mesurar la resta d’ingredients)
  • 2 mesures de sucre
  • 1/2 mesura d’oli d’oliva (no extra-verge)
  • 3 ous mitjans
  • 3 mesures de farina de forc,a
  • 15 gr de llevadura Royal
  • confitura de maduixa
  • nata (opcional)
  1. Batiu en un bol el iogurt, el sucre, els ous i l’oli fins que quedi tot homogeni.
  2.  Barrejeu be la farina i la llevadura i la tamiseu a poc a poc sobre la barreja anterior i seguiu batent.
  3. Abocar-ho en un motlle folrat amb paper i umtat amb mantega.
  4. Coure-ho al forn previament calentat a 180C fins durant uns 45 minuts aporximadament. Sempre faig la prova d’introduir un ganivet just al centre i si surt net vol dir que ja esta cuit.
  5. Deixar-lo refredar i servir-lo farcit amb la confitura.


It was tea time when I was taking photos of the patchwork placemat and I thought it would make a nice composition to use the sponge cake I had made. Then I thought it would even be a better idea to take some more photos and give you the recipe. We don’t eat cake every time we have tea, no way! But it was a special occasion. It was my friend Paul’s birthday last Sunday and we decided to surprise him with a sweet treat a and nice cup of tea. Just like good old Irish hosts!
YOGHURT SPONGE CAKE

  • one strawberry yoghurt (and we’ll use the tub to measure the res of the ingredients)
  • 2 measures of caster sugar
  • 1/2 measure of olive oila (not extra-virgin)
  • 3 medium eggs
  • 3 measures of self-raising flour
  • 15 gr of Royal baking powder
  • strawberry jam
  • whipped cream
  1. Beat the yoghurt, sugar, eggs and olive oil util smooth. 
  2. Mix the flour and baking powder and sift over the previous mixture.
  3. Pour it into a tin lined with greaseproof paper.
  4. Bake in the oven at 180C for about 45 minutes. I always insert a metal skewer right in the centre, if it comes up clean, it done.
  5. Let it cool in the tin before serving it with jam and whipped cream. 

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