Feb 13, 2014

Strawberry Yogurt Cake

 photo Strawberry-Cake-Beet-Coloring-2_zps90123ddd.png  photo Beeswax-Heart-Candle_zps41917a3a.png

Despite being a "cake," I have this treat more in mind as a Valentine's Day breakfast treat. Because it's pink. Contains yogurt and fruit. Add some strawberries or raspberries to really get your point across, first thing in the morning. It's Valentine's Day!

As for the pink part -- I didn't want to use any artificial food dyes, so I dehydrated some red beets and ground them up in my coffee grinder into a fine powder. It's a bit of a time-intensive process, so yes, it's much easier to buy your beet powder. The one major drawback to using beet powder for coloring in baked goods is that heat can turn your beet-dyed goods brown. Here's a better explanation from Ashleen over at The Big Bake Theory. In short, adding acidity, like the lemon juice, yogurt, and cream of tartar, will help counteract this effect. The beets don't impart any noticeable flavor to the finished cake, but you can, of course, use a drop or two of food coloring instead. And for a touch of strawberry flavor, and even more added color, I add a few tablespoons of good strawberry jam.

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As for the cake -- I turned to Clotilde's delicious yogurt cake recipe for the basis of this cake. It's really quite perfect for mornings because it comes together so quickly, and you won't feel so bad about having cake for breakfast as you pour in a whole cup of yogurt into your bowl of ingredients.

* Big Dipper Wax Works 'Beeswax Heart Pillar' candle pictured above.

Valentine's Day Yogurt Cake

   2 large eggs
   1 cup whole milk unsweetened yogurt
   2/3 cup (130g) sugar
   1/3 cup oil (I used canola)
   1 t vanilla extract
   1 T lemon juice
   3 T strawberry jam
   2 cups (250 g) all purpose flour*
   1 1/2 t baking powder
   1/2 t baking soda
   pinch of salt
   1 t cream of tartar

Preheat oven to 350°F; Grease and/or line a round 10 inch cake pan with parchment paper (I used a loaf pan, plus two muffin parchment cups)

In a large bowl, whisk together the eggs, yogurt, sugar, oil, vanilla extract, strawberry jam

In another bowl, sift together the flour and all remaining dry ingredients

Fold the dry ingredients into the wet mixture until just combined

Pour batter into the prepared pan, and bake until toothpick inserted comes out clean and top of cake is springy to the touch; muffins lasted about 12 minutes, the loaf 35 minutes

*To make these gluten-free as I did, substitute 200 grams oat flour and 50 grams finely ground white rice flour in place of the all purpose flour. Trust me, you won't be able to tell it's gluten-free! 

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