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Posts tagged ‘yoghurt cake’

Boysenberry Honey Yoghurt Cake

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It’s been a beautiful weekend out at the beach, I’m glad I was able to spend it at home surfing, running classes and squeezing in some baking too. After two months back and forth to Sydney, it is heaven to be home again for a week, it’s so quiet here compared to our office in Parramatta where the noise never seems to stop, it makes me appreciate where I live, there is not a car to be heard after dark after the beach goers have gone home. No street lights either which means great star gazing with no light pollution and the frequent sighting of shooting stars….bliss

For my sweet NZ post this month I am submitting a boysenberry honey yoghurt cake. Frances is hosting this months collection of goodies on her blog Bakeclub where you will find a round up of kiwi yummyness at the end of the month so do pop over.

Ingredients
Ingredients
200g SR Flour
100g ground almonds
150g liquid honey
250ml plain yoghurt
1tsp baking soda
100ml canola oil
3 small free range eggs
100g boysenberries, fresh or frozen
Glaze Ingredients
1 tbsp lime juice and zest of 1 lime
3 tbsp icing sugar

Method
Preheat oven to 180C and grease and flour a 22-24cm cake tin.
Place all the dry ingredients into a large bowl.
In another bowl whisk all the wet ingredients, including honey and eggs together.
Add the wet ingredients to the dry and briefly whisk together.
Spoon half the batter into the cake tin, sprinkle with boysenberries over the batter then pour over the rest of the batter to cover berries.
Bake for 45 minutes or until an inserted skewer comes out clean.
Remove the cake from the oven once cooked and allow it to cool.
Whisk together the icing sugar and lime zest and juice to make the glaze. And pour over the cooled cake.

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Vanilla Bean & Orange Blossom Cake

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Hosting Sweet New Zealand this month I am the one who is meant to be organised and have my entry up early. As more entries come in this week I realise I only have one day left to post my own entry so I thought I better get to it and do some baking at the weekend. With a big pot of yoghurt that needed to be used in the fridge and a stash of vanilla beans recently brought back from our trip to Rarotonga I wanted to use these two ingredients. I found this really easy recipe for a yoghurt cake at BBC Good Food with an orange blossom syrup that is poured over the cake while it is warm. The syrup and the ground almonds make for a really moist cake which kept fresh for several days, likely to keep longer it you don’t have piggies in your house like us. As you can see I even liked their food styling!

So this is my entry for Sweet New Zealand, if you haven’t yet submitted I’ll take your entries up till Thursday 29th and will offer a full round up of all the fabulous entries I have received Friday 30th September, so make sure you pop by to see our Kiwi gallery of goodies. Those who are keen to host the event next month, please contact <ahref="Alessandra

Ingredients
200g SR Flour
100g ground almonds
150g castor sugar
250ml plain yoghurt
1tsp baking soda
150ml canola oil
3 small free range eggs
2 vanilla beans, seeds removed
Syrup Ingredients
1 cup sugar
1 cup water
1 tbsp orange blossom water

Method
Preheat oven to 180C and grease and flour a 22-24cm cake tin.
Place all the dry ingredients into a large bowl.
In another bowl whisk all the wet ingredients & vanilla bean seeds together.
Add the wet ingredients to the dry and mix together.
Spoon ingredients into the cake tin and bake for 35 minutes or until an inserted knife come out clean.
While the cake is baking make the syrup.
Place the sugar, water and vanilla pods into a small pan over a medium heat.
Simmer until the sugar has dissolved then tun the heat up so the liquid is on a gentle boil.
Once the liquid has reduced by a 1/3 turn the heat off and allow it to cool for a minute before adding the orange blossom water.
Remove the cake from the oven once cooked and let it sit for 5 minutes then pour the syrup over the cake.
I sprinkled a few pistachios over the top for visual look but this is optional as the cake is yum on its own.

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