Strawberry and pear yoghurt cake

Found this picture again. This is the recreation from TV cooking program Silvia Colloca. She did apricot olive oil cake. I have taken it up to the next level by adding more amount of yoghurt and sour cream extra ingredient. I have also change the fruit.

At time we do run out of butter, and we needed to bake a cake. So, this basic recipe of using oil instead of butter did great. Be brave to experiment using variety of basic ingredients that we would have in our kitchen. I just love to explore the various ingredients to bake a cake. Olive oil cakes are so incredibly fast in term you don’t have wait for it to be soft like butter.

Mostly my ingredients are nearly expired or leftovers fruits that don’t look fresh anymore, I just dump them in. Also, I admit that olive oil enthusiasts will probably have a at least two bottles of olive oil in my pantry. This cake is so easy to bake, moist from yoghurt and sour cream, healthy with fruits that you love to eat and lastly looks and taste delicious. Let’s bake with your favourite ingredients!!!

Ingredients

215 g plain flour, sifted
2 tsp baking powder
1/2 tsp salt
500 g yogurt
300 ml sour cream
215 g castor sugar
3 extra-large eggs
3 Tsp grated lemon zest
1/2 Tsp vanilla essence
1/2 cup vegetables oil
125 g strawberries, stem removed and cut into cubed
1 medium Packham pear, cut into cubed

Method

Preheat the oven to 180 deg C. Grease and flour the ring pan. Sift together  flour, baking powder, and salt into a bowl. Using electric blender, blend together  yogurt, sour cream, sugar, eggs, lemon zest, vanilla, and oil.

Slowly blend the dry ingredients (a ladle at a time) into the wet ingredients. Mix in the strawberry and pear. Fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 60 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a cake plate mat. Keep the cake in the airtight cake container up to 5 days. My cake finished by 2 days. Serve it with coffee or tea. Enjoy!!!

Note: you can omit sour cream just use yoghurt or just sour cream. You can use any fruits of your choice. You might want to add in herbs to boost extra flavour. You can use milk instead of yoghurt. Instead of lemon zest, you can use orange or lime zest.

https://helenscchin.com/2016/10/22/strawberry-and-pear-yoghurt-cake/

#helenscchinrecipes
#awesomedessertsandentrees
#cookingforthefun
#foodiesplus