Rachel's recently sent through absolutely loads of their low fat strawberry yogurt for us to try out. It's delicious straight from the pot, but I decided to try out some recipes too. First up was a classic yogurt cake, to try out my new rose-shaped silicon mould. It wasn't a complete success but I'll share it with you anyway !
Strawberry Yogurt Cake
for the cake :
175g margarine
175g caster sugar
3 eggs
50ml Selsley Raspberry & Redcurrant Syrup
225g self-raising flour, sifted
100g Rachel’s Low Fat Strawberry Yogurt
a pinch of Steenberg's vanilla salt (optional)
for the icing :
75g margarine
100g icing sugar
a glug of Selsley Raspberry & Redcurrant Syrup
a pinch of Steenberg's vanilla salt (optional)
a few drops of red food colouring (optional)
freeze-dried strawberries (optional)
Cream the margarine, vanilla salt and sugar together.
Mix in the eggs and the yogurt.
Watch your daughter cheekily finish off the rest of the pot !
Another ingredient that I'm getting experimental with is Selsley's range of syrups. I decided to add a glug of Raspberry & Redcurrant Syrup to the cake mix.
I gently stirred this through, hoping it would leave a marbled ripple effect once cooked, but it didn't !
You may remember we made a fabulous castle-shaped cake a little while ago. I decided to try out the other silicon mould - a rose-shaped one - this time. I wiped some olive oil all over it then poured in the cake mix.
After an hour in the oven, it was time for the moment of truth. Unfortunately, lots of the cake mix remained stuck in the fiddly bits of the mould. Maybe this type of cake batter is too moist? I'll have to have another try with other types of cake.
Another problem with the rose shape is that the very fine detail on the bottom started to burn before the rest of the cake was cooked. All in all, it was looking very sorry for itself !
I carefully prised out the remaining bits of cake from the mould with a blunt knife and pieced it back together.
Icing is always a good way of hiding cake disasters so I mixed up some "butter" icing with margarine and icing sugar. I added some vanilla salt to give it an interesting flavour.
Plus some more raspberry & redcurrant syrup and a few drops of red food colouring.
I also found a tube of freeze dried strawberries in the back of the baking cupboard so I decided to use those too.
There you go - a bit of imagination and a lot of strategically placed icing and it looks quite good actually !
Lovely moist cake with a delicate fruity flavour, which complemented perfectly the slightly salty but sweet icing.
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Such a clever way to make a cake x
ReplyDeleteOh wow that is one beautiful cake and I LOVE your pretty cake mould. Wow. Thanks for linking up to #tastytuesdays!
ReplyDeleteLOL Clever icing !! ;-)
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