Skyr Cake: Very Tasty, Very Easy.

Listen up, dessert aficionados! This cake is the ultimate treat that’s gonna steal the spotlight at every party. It’s got that “Where has this been all my life?” vibe!
Imagine a cake that’s like a fluffy cloud soaked in deliciousness, with a cheeky twist of tanginess thanks to creamy Icelandic skyr. It’s basically the cool kid of cakes, strutting its stuff with moist, melt-in-your-mouth perfection. Whether you’re throwing a party or just wanna spoil yourself silly, this recipe is your partner in crime.
And don’t even sweat it because this recipe is smoother than butter on a hot pan. Minimal ingredients and straightforward steps. We’re talking next-level deliciousness.
So, get ready to drop jaws and raise eyebrows when you serve up a slice of this celestial sweetness. Your squad is gonna be like, “Did you really make this?!”.
Let’s cake it to the next level!

Alright, champs, let’s get the party started!

Ingredients:

• all purpose flour
• ground almonds or almond flour (optional, you can use all purpose flour instead)
• white sugar
• butter (melted) or vegatable oil
• skyr
• milk
• large eggs
• vanilla extract
• baking powder
• baking soda
• pinch of salt
• lemon zest (optional)

Quick notes:

• Almonds are like the secret agents of texture and flavor here. You can skip themem, but you might regret it;
• No butter? No problemo! Swap it for some veggie oil like a boss (canola, safflower, or corn/maize will do the trick);
• This batter is speedier than Sonic, so as you start, fire up your oven to a cool 180°C (or 350°F) and melt the butter (microwave’s the move, but remember you are just melting it and not cooking it);
• Preparation is key so, while your oven is heating up, grab:
  • High-tech helper: electronic scale;
  • Big old bowls? Double check! We’re talking twinsies here;
  • A hand mixer or a trusty whisker;
  • A cake mold 24cm/10″ wide and 6.5cm/2.5″ deep;
  • Your VIP guests: all the ingredients listed above;
• Optional superstar move: zest up that lemon (but be careful, do it lightly to avoid getting too much pith).

Pro tip for the lazy geniuses: if you despise cleaning up like me, stack those mega bowls on the scale. Measure like a pro without the extra bowl clutter but be careful; if your scale turns off by itself after a while, you may lose track of the measurements.

1. Bowl #1, assemble! Throw in the dry squad: flour, almond flour (or ground almonds), baking powder, baking soda, and a dash of salt. Whisk it to have a more consistent batter while breaking potential lumps. Do this and guess what? No need to sift.
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2. Time for some additional bowl gymnastics! Bring in bowl #2 for the wet & wild. Eggs, skyr (fancy yogurt alert), milk, vanilla extract, lemon zest if you’re feeling zesty, and the sugar. Start mixing the ingredients until they are well combined. While you are still mixing add slowly the melted butter (I did not use 6 eggs, I got lucky and 2 of them had 2 yolks).
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3. Once that butter is cozy with the rest of the crew, it’s dry ingredient time. Pour them in and combine them togheter. You can add the dry ingredients in two or three steps but keep in mind that we just want to reach a homogeneous batter and we do not want to overdo it. So add some mixture, combine it with your whisk or hand mixer, rinse and repeat.
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4. Put a baking sheet on the bottom of the cake mold and a bit of vegetable oil on the sides then pour the cake batter in.
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5. Give that mold a little wiggle to shake out any extra air (mine kept some air inside, you can see it in the center). In goes the cake mobile into the oven.
6. Time to let the oven do its magic! Bake that baby at 180°C (or 350°F) for 45 to 50 minutes. But keep an eye out… ovens have their own personalities and we want golden perfection, not drama.
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Set a timer for 40 minutes and then start checking with the “toothpick method”, but don’t check too often otherwise the temperature will drop prolonging the baking time.

Alright, cake conquerors, we are in the final stretch! When that masterpiece is all dressed up and ready to rock crack the oven lid open slightly. Let that cake take breath of fresh air, while still hanging out in the oven.

And hold your horses! Patience is a virtue here. Give that cake a solid one-hour nap before you dive in. Yeah, I know, I know, resisting temptation is tough.

Let’s talk presentation. You can either unleash the cake in all its glorious simplicity or dress it up like it’s headed to a gala. Think powdered sugar sprinkles or a cloak of red fruits and whipped cream.

Enjoy!