Saturday, November 8, 2008

Yoghurt Cake

Girl was browing some food blogs and websites the other day and came across a recipe for Yoghurt cake from a website called Chocolate & Zucchini.com. The instructions looked pretty simple and Girl already had most of the ingredients in her cupboards, save for yoghurt. So she decided to try it...

The mixing of the wet ingredients went smoothly. Girl even managed to substitute the rum required in the recipe with a splash of Limoncello and a squeeze of lemon. However, doubts began to assaile Girl when the dry ingredients went in and the batter started looking a little thicker and doughier than expected. However, there was no help for it but to spoon the dough into two loaf tins and bake at 200c.


20 minutes later, Girl realised the importance of sticking to the exact temperature given in the recipe (180c for 30-35 minutes) as she stared at two well-browned loaves with squishy insides...ick! The two loaves were returned to the oven to be baked at 150c for awhile in the hopes of drying the insides out while not browning the crusts any further...


The cakes turned out OK...(despite the cock-up). They were light and not too sweet and most importantly, almost 100% fool-proof, now that Girl has learnt a valuable lesson about baking temperatures! This Yoghurt cake looks set to become the base recipe of many variations of cake in the future...

On a further note...Girl and Kalosha ate the two cakes up yesterday...actually Kalosha ate most of it. Girl thought the cakes were a little on the dry side (not surprising) while Kalosha thought they were OK. Kalosha suggested Girl put in carrots and sultanas into the cake in future. Bah! Philistine!

On an even further note...Girl has tried recreating the cake again and this time, had the same problem! Very brown outsides and damp inside! :( This time, Girl baked cake at 150c for longer. Maybe its not Girl's cooking abilities...maybe is recipe *frowns and rushes off to Google another recipe*

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