STRAWBERRY-YOGURT CAKE
.1. Preheat oven to 180 deg C. Use a 7”-square cake pan, oiled and line bottom with parchment
paper. Flour the sides.
2. For the Streusel: 35g All Purpose flour, 55g light brown sugar, 1/2 tsp cinnamon powder, 42g butter soften; mix with finger to form coarse crumbs; leave aside.
3. 190g AP flour, 225g frozen stawberries (add a little flour, abt 3 tbsp, from the 225g to coat stawberries and leave aside).
4. Dry ingredients:
Add 1 tsp baking powder, 1/2 tsp BC Soda and 1/2 tsp salt to the flour. Mix with whisk and leave aside.
5. Wet ingredients:
2 large eggs (of abt 110g with shell), whisked; 1 tsp vanilla extract, 1/2 cup veg oil, 3/4 cups full fat Greek yogurt. Mix together with whisk until combined. Add 1 cup (200g) granulated sugar and continue mixing with a wire whisk.
6. Make a well in the flour mixture and pour in wet ingredients mixture. Fold lightly with a spatula. Add in floured stawberries and mix well.
7. Pour batter into cake pan.
8. Smooth out top of cake with spatula. Sprinkle streusel on top.
9. Bake for 60-65 minutes or test with skewer and skewer comes out clean.
10. Can be served cold or at room temperature.
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