Bizcochona Yogur Pan - Tarta Clasica

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*** mini pictorial to be uploaded ...  

BIZCOCHOS or BIZCOCHONAS are not pound nor sponge cake; they are a merger between a bread and a cake; coming in savoury notes and / or semi sweet or sweet ... 

They are prepared in a vast variety of ways, and can incorporate lemon zest, almonds, hazelnuts and / or yogurt ... and fruit ... or chocolate ... 

This is one of my many Bizcochona Pan - Tarta de Yogur ( yogurt ) Recipes ...

BIZCOCHONA PAN TARTA CLASICA CON YOGUR ... 
Bizcocho Bread Cake with Yogurt ... 

*** PICTORIAL NEEDS TO BE UPLOADED ...  

Ingredients for 10: 

1 Greek or Plain Yogurt drained or Pineapple Yogurt or Lemon Yogurt or Banana Yogurt 

** I employed Lemon Yogurt for the 1st time ... as we are very fond of citrus ...  

3 glasses of Bizcocho Flour which is wheat baking flour & incorporated Baking Powder ( I use: www.santaritaharinas.com ) 

1 envelope of powdered yeast
3 eggs medium 
1 tblsp. room temperature butter 
1 grated lemon or orange or tangerine - for the zest only ( grate the zest very finely )
1 good sprinkle  of cinammon ground

** 1 Sugar: I do not add any; however, if you wish a sweet profile: 100 - 150 grams: Sugar White or Brown Sugar if you prefer ( sugar in the raw or honey ) 

2 shot glasses or 70 Ml. of light Evoo - 100% Spanish Hojiblanca works very well 

INSTRUCTIONS: 

1) Place the following in a large bowl; 3 rock glasses of flour, combined with the yeast, the yogurt ( I employ authentic Greek Yogurt which I buy by the kilo however, this time, I employed Lemon Yogurt from Greece ), the zest, the cinammon  and 3 eggs and lightly mix either by Stand up mixer, FP or by hand

2) Combine thoroughly unitl you have obtained a thick homogenuous mixture without lumps 

3) Spread the room temperature butter in your baking tin, and a sprinkle or a pinch of flour in the baking tin, that you are using

4) Bake at 170 degrees centigrade until golden and done; can test with a skewer or toothpick 

5) Let cool on rack and serve with fresh fruit, and / or nuts and café of choice or a glass of wine or beer ... or a Lemon or Orange aide, freshly prepared ...

VERY SIMPLE AND LOVELY TASTING ... AND VERY VERSATILE ... 

Enjoy, Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Bizcochona Yogur Pan - Tarta Clasica Posted: 05 March 2013 at 07:39
	* mini pictorial to be uploaded ... BIZCOCHOS or BIZCOCHONAS are not pound nor sponge cake; they are a merger between a bread and a cake; coming in savoury notes and / or semi sweet or sweet ... They are prepared in a vast variety of ways, and can incorporate lemon zest, almonds, hazelnuts and / or yogurt ... and fruit ... or chocolate ... This is one of my many Bizcochona Pan - Tarta de Yogur ( yogurt ) Recipes ... BIZCOCHONA PAN TARTA CLASICA CON YOGUR ... Bizcocho Bread Cake with Yogurt ... * PICTORIAL NEEDS TO BE UPLOADED ... Ingredients for 10: 1 Greek or Plain Yogurt drained or Pineapple Yogurt or Lemon Yogurt or Banana Yogurt I employed Lemon Yogurt for the 1st time ... as we are very fond of citrus ... 3 glasses of Bizcocho Flour which is wheat baking flour & incorporated Baking Powder ( I use: www.santaritaharinas.com ) 1 envelope of powdered yeast 3 eggs medium 1 tblsp. room temperature butter 1 grated lemon or orange or tangerine - for the zest only ( grate the zest very finely ) 1 good sprinkle of cinammon ground 1 Sugar: I do not add any; however, if you wish a sweet profile: 100 - 150 grams: Sugar White or Brown Sugar if you prefer ( sugar in the raw or honey ) 2 shot glasses or 70 Ml. of light Evoo - 100% Spanish Hojiblanca works very well INSTRUCTIONS: 1) Place the following in a large bowl; 3 rock glasses of flour, combined with the yeast, the yogurt ( I employ authentic Greek Yogurt which I buy by the kilo however, this time, I employed Lemon Yogurt from Greece ), the zest, the cinammon and 3 eggs and lightly mix either by Stand up mixer, FP or by hand 2) Combine thoroughly unitl you have obtained a thick homogenuous mixture without lumps 3) Spread the room temperature butter in your baking tin, and a sprinkle or a pinch of flour in the baking tin, that you are using 4) Bake at 170 degrees centigrade until golden and done; can test with a skewer or toothpick 5) Let cool on rack and serve with fresh fruit, and / or nuts and café of choice or a glass of wine or beer ... or a Lemon or Orange aide, freshly prepared ... VERY SIMPLE AND LOVELY TASTING ... AND VERY VERSATILE ... Enjoy, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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