February 27, 2012

Strawberry and yogurt cake

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Last week I did some fun by doing recipe adaptation for my afternoon tea, to give me little idea I took some of my dessert recipe books.

Having a sit back contentedly, focusing to what I wanted to try, few dessert books are on my lap and i took a glance that some of the issue are really looks enticing!

This recipe comes from couples recipe books that I've combined and it has been modified to what I have on hand.

After I absorbed some selected recipes, I tried to make up my mind and decided to go with fresh strawberry and yogurt, it sounds perfect to me!







This cake is surprisingly delicious, I adapt and made it as simple as I can, all I need only the very basic ingredients and equipments. 

What I expected is what I get, the strawberry offer very delicate aroma and flavour- it infused deeply succulent to the cake, the edible seeds have work perfect as texture and the creaminess of yogurt just has completed the cake turned phenomenal!
To offsite its natural sourness I’ve put correct quantity sugar so I was glad to spot the treat and pinned it as much-loved cake ever!




 


Strawberry and yogurt cake




Ingredients

1 cup chooped fresh strawberry
½ cup plain yugurt
1 ¾ cups all-purpose flour
¾ cup sugar
½ cup butter,room temperature
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
Icing sugar for dusting




Method

Preheats the oven to 180degreeC/350degreeF (always preheats for 25minutes)
Grease an 8x4 inch loaf pan. Line the bottom with parchment paper,grease and flour the pan.

Cream the butter and sugar until light and fluffy

Sift together the flour, baking powder, and salt into separate bowl

Beat in eggs and mix until smooth.
* one at a time

Add in yogurt and vanilla, mix well.

Slowly whisk the dry ingredients into the wet ingredients, fold in fresh strawberry.

With a rubber spatula, fold the batter and making sure it's all incorporated.

Pour the batter into the prepared loaf pan and bake for about 50 minutes, 
or until a cake tester placed in the center of the loaf comes out clean.

Cool for 10 minutes, remove from the pan and cool it completely once again.

Dust with icing sugar before it serves.
*optional