Oh the lovely sunshine!!The sun is again on us after a short (or should I say relatively long?!?)hiatus of about a week and it feels so lovely.We have spent almost whole of the last week fretting,grudging and admonishing the cloudy skies with furrowed eyebrows.Our ire has finally given vent and Bingo!!We have this lovely sunny day!
I sit down by the window munching on a rosy apple cut into slender slivers.A bowl of pearly white glistening yogurt,fresh out of the freezer,rests on the coffee table.I intend to demurely slather up a generous blob of the yogurt with an apple sliver and dash it straight into my mouth!The crunch of the apple rings across and so does the freshness of the creamy yogurt.Infuses the sense of a totally wholesome and healthy dessert all rolled in one.My version of an impromptu apple-yogurt cream dessert!
A couple of days back,I managed to lay hands on a French Vanilla flavored yogurt at the local store.I am quite lousy at selecting yogurt,out of the whole gamut of them on fare,since it is not among my favorites.The one I most commonly get is the natural yogurt for marinating my chicken curries and occasionally maybe a strawberry or peach-flavored one(more so on the Husband's whim).But this day,the French Vanilla version somehow caught my eye!Not that I had tasted it before,but somehow the label looked inviting!I have been quite in love with French Vanilla coffee at Tim Horton's and something in my head cajoled me to give this one a try.I obliged.
Back home,I decided to add French Vanilla Yogurt to my usual cake recipe and bake a French Vanilla flavored cake with cashewnuts thrown in(I had those at hand!).It turned out to be quite good with the soft scent of vanilla lingering on in the oven,long after the cake was done.
Linking up this post to 'Hearth and Soul Blog Hop # 44'!
Yogurt and cashewnut cake
You will need:
All-purpose Flour - 2 cups
Castor sugar - 1and 1/2 cups
French Vanilla Yogurt - About 1 cup
Eggs - 2
Baking powder - 1 teaspoon
Baking soda - 1 teaspoon
Butter - 1 unsalted stick
Cashewnuts - Chopped roughly
Vanilla extract - 1 teaspoon
Cocoa powder - 2 tablespoons
Cooking oil(Canola preffered) - About 2 tablespoons
Milk - About 1 cup
My way of baking the cake:
1.Preheat oven to 350 degrees.Cover the baking tin or loaf tin with butter paper or lightly rub butter or margarine inside the tin.
2. In a bowl,sift together the flour,baking powder,baking soda and cocoa powder.
3.In a separate bowl,beat the eggs well until they become creamy.Add the sugar next,and beat very well till a smooth texture is attained.
4.Next add the butter(at room temperature),yogurt and vanilla extract in the wet mixture and mix very well.After a good mix,add in the cooking oil and give another 3-4 mins mix.The mixture should be excluding a shiny glaze by now because of the eggs and oil.
5.Next,the dry mixture will need to be added to the wet ingredients.For this,spoon about 3-4 spoonfuls of the flour mixture at one go and alternate with a little milk.Carry on doing this alternately,until all of the flour and the milk goes into the wet mixture.Make sure that there is no heaviness in the cake batter.If required,add in a bit more milk to make it light and pliable.
6.Take a palmful of flour in a bowl and drop in the cashewnuts in the flour.Douse the nuts well with the flour so that the cashewnuts have a powdery veneer on the outside.This will prevent the nuts from slinking to the bottom of the cake while baking.
7.Pour in half of the cake batter into the butter tin and spread out half of the cashenuts on this layer.Next pour in the rest of the cake batter on top of the cashews and spread out the rest of the cashewnuts on top.This ensures that you get to bite into the nuts at all layers!
8.Bake for about 40 mins till a toothpick comes out clean.Bring out the cake and cool on a wire rack for about 10 ins.If you want to have a creamy topping,you can do the icing topped with cashewnuts.Enjoy the cake with your family and friends while the essence of vanilla wafts on!
7 hours ago