March 17th is the day that the Irish and its diaspora celebrate St-Patrick’s Day worldwide. For the rest of us, it is the day we like to pretend we’re Irish. We wear green, indulge in Guinness and after a few too many beers, believe we have the best Irish accent in town.
As for me, I like drinking Guinness all year round and I usually do my part of celebrating on the day of the St-Patrick’s Day parade in Montreal, which is tipically held the Sunday closest to March 17th.
Today however, I’m staying in because I’m sick with a cold. Now, just because I’m staying in wrapped in a blanket doesn’t mean I can’t observe this glorious holiday.
Earlier this week, a fellow food blogger posted this recipe for a simple yogurt cake. I’m not muh of a baker so when a cake recipe states “simple”, I’ll give it a try. Given my ill-ish state and the inability to go out and celebrate, I asked myself: How can I turn that cake into a St-Patty’s celebration?
Now, here’s what I did…
You can find her cake recipe and her original post here. She also kindly provided an English translation for me to use, so I’ve posted it for those who have limited skills in the langue française:
- 1 individual plain yogurt (generally a 125 ml pot or slightly more, use the pot to measure the other ingredients)
- 2/3 pots of oil
- 2 pots of sugar
- 3 pots of flour
- 2 teaspoons of baking powder
- 1 pinch of salt
- 2 large eggs
- Juice of 1/2 lemon (or more) and zest of 1 lemon (optional)
In a bowl, combine the yogurt, flour, baking powder, salt and sugar. Add the eggs, oil, lemon juice and its zest and mix until well blended. Pour the dough into a buttered cake pan or covered with parchment paper. Bake at 375° F for 30 minutes. Check for the baking with a knife or toothpick, which should come out dry and clean.
In her post she states that you can play around with a variety of different ingredients to make this cake your own. So in the spirit of St-Patrick’s Day, to her cake recipe I added 3 tbsp of Irish whisky and made a Guinness syrup to have with it.
In a pot, bring one king-can of Guinness and 1/2 cup brown sugar to a simmer. Reduce the tempature to medium-low heat. Cook and reduce until syrupy, about 40 minutes. You should end up with a little less than one cup of syrup per kin-can of Guinness. To serve, drizzle over the cake. Any leftover syrup can also be used on top of icecream.
On that note, slainte everyone!