On Tuesday night, I went to Steve's place for a Dancing with the Stars night. For those who have never seen this TV show in some form, Dancing with the Stars involves non-dancing celebrities training hard with a professional dancer to do various ballroom dances live in front of a studio audience. Each couple is then given a score by the judging panel of four, and viewers can phone in votes for their favourite couple each week. The public vote and the judges' score each count for half of a couple's total score, and each week, the couple with the lowest score is eliminated from the competition. This then continues until there are only two couples left in the competition to dance off for the winner in the final. I love the music, the glittering costumes, the banter from one of the hosts, Sonia Kruger, and the caustic remarks from the judges.
For our Dancing with the Stars evening, Steve and I had a mouth-watering barbecue chicken pizza from Crust, one of the best pizza places in Melbourne. To follow up, I had brought along an orange yoghurt cake for dessert, which I served with Greek yoghurt.
This cake is made from the same recipe as the lemon, blueberry and yoghurt cake that I made previously, but I left out the blueberries and substituted the lemon juice and zest for orange juice and zest. I found the resulting cake was a little drier without the blueberries, but it was still very pleasant, and the smell while it was baking was devine! Even better, this cake is low fat, so it is a virtually guilt-free dessert option.
No comments:
Post a Comment