Chocolate Pound Cake with duck eggs

This is an American recipe, so I have used a conversion chart to get the weights calculated.  The cake is made in a “Bundt” tin, a hole in the middle. A large springform would work too.

Instructions:

Pre heat oven to 160 C

Thoroughly grease a Bundt tin and set aside.

Ingredients:

170 gms softened butter

340 gms caster sugar

3x Duck eggs (3xlarge hen eggs)

140 gms self raising flour

75 gms cocoa powder

1 tsp cinnamon powder

1/2 tsp baking powder

1 tsp coffee powder

55 gms Greek yoghurt

55 gms milk

1 tsp vanilla extract

Combine and sift together all dry ingredients and set aside.

Mix together yoghurt, milk, vanilla and coffee powder and set aside.

Mix butter and sugar on medium until light and fluffy. Add duck eggs one at a time until combined into batter.

Alternate the flour and yoghurt mix into batter until fully combined.

Pour batter into Bundt tin, bake 55 minutes, or until skewer comes out clear.

Bon Apetit

Pauline