Went to a farmer’s market with friends, after it’s been ages closed down due to Covid. I got these blueberries and strawberries on bargain: instead of buying 2 punnet blueberries. I bargain for two produces. Then a few stalls away I bought yoghurt. Then we stay to have hot jam donuts with a nice cuppa for brunch and came back. I decided to bake a cake using these berries and yoghurt for my supper.

Google: “Blueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. Vaccinium also includes cranberries, bilberries, huckleberries and Madeira blueberries. Blueberries contain iron, phosphorous, calcium, magnesium, manganese, zinc, and vitamin K. Each of these is a component of bone. Adequate intake of these minerals and vitamins contributes to building and maintaining bone structure and strength.”

“Strawberry is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red colour, juicy texture, and sweetness. Strawberries are rich in vitamin C and other antioxidants, which help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. It’s also an excellent source of: Magnesium.”

“Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavour. Yogurts can be high in protein, calcium, vitamins, and live culture, or probiotics, which can enhance the gut microbiota. These can offer protection for bones and teeth and help prevent digestive problems. Low-fat yogurt can be a useful source of protein on a weight-loss diet. Probiotics may boost the immune system.”

I use olive oil instead of butter. Dare to explore and experiment with me? Tempting you to be creative. My cake is beautiful, healthy and delicious. Let’s bake!!!

Ingredients

190 g plain flour plus 10 g, sifted
2 Tsp baking powder
1/2 Tsp salt
500 g natural yogurt
1 cup castor sugar, plus 1 Tbs castor sugar
3 extra-large eggs
1/2 Tsp vanilla essence
1/2 cup olive oil
200 g strawberries
200 g blueberries
60 ml freshly squeezed lemon juice

Method

Preheat the oven to 180 degrees C. Grease and flour the ring pan. Sift together 190 g flour, baking powder, and salt into a bowl. Using electric blender, blend together the yogurt, sugar, eggs, vanilla, lemon juice and oil.

Slowly blend the dry ingredients (a ladle at a time) into the wet ingredients. Mix the strawberries, and blueberries with the remaining tablespoon of sugar and 10 g of flour and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 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 plate. Cool. Then transfer to cake container to keep cake moist.

https://helenscchin.com/2023/06/25/berries-yoghurt-cake/

#helenscchinrecipes
#awesomedessertandentrees
#cookingforthefun
#foodiesplus