Monday, February 4, 2008
Upside down Strawberry Yoghurt Cake
I bought some strawberries hoping that my daughter would like to try a new fruit (I dont remember ever buying strawberries in Chennai when she was younger, considering they cost the earth and then some) - she took a small bite and then very firmly told me "No berry amma!" shaking her pint sized head from side to side for added emphasis.
So that was that, as any mother of a 2.5 year old will tell you - and I was left holding a box of strawberries.
Both hubby and I are not strawberry lovers and we no longer live near a certain friend of ours who just loves strawberries in any form - even in her drinks!!! :)
Coincidentally,a few days later while searching for something else, I came across this recipe on Happy Burp which Vaishali made sound so simple, I just had to try it!
So I did, though instead of using strawberry yoghurt, I used plain yoghurt and added the fresh strawberries I had .
I reserved some to put on the base of the ring mould as a sort of an upside down cake and it made it look very pretty when it was done.
It seemed to remind me of those jam tart biscuits we used to get when we were young (pre Jurassic era!) - does anyone remember them? I haven't seen them at all since.
The proportions I used were exactly the same as the original recipe except that I didn't use a yoghurt pot but instead used one of my steel katoris (cups) which holds about 150ml of curd.
So 3 cups of flour (2 cups wheat flour and 1 cup refined flour) :2 cups of sugar:1 cup of yoghurt: 1/2 cup veg oil: 1 egg - as in the original recipe.
To this I added - 1 cup of chopped fresh strawberries and 1.5 tsp of baking powder and 4-5 tbsp of milk, since the batter seemed a bit too thick.
I reserved about 2 tbsp of the chopped strawberries and laid them out on the base of the greased cake tin and poured the batter over it.
Baked in a pre heated oven set at 180C/350F for about 35 minutes. Let cool for 5 minutes in the oven and then remove to a wire rack and let it cool completely.
The cake was moist and really soft. Since I had divided the cake batter into two portions, the second time around I left it in the oven for another 10 minutes after it was turned off, so that it was a bit more browned.
There was a faint aftertaste though and I'm not sure where that came from - accomplished bakers any ideas?.....but I would definitely make this again...
Thanks Vaishali - this recipe is a keeper!
This recipe is going to Bindiya's event "Few of my Favourite things" which she hosts on her blog In Love with Food and the month's theme is cakes and muffins