Wednesday, June 6, 2018

Blueberry Lemon Yoghurt Cake

Lamanya aku tak update blog. Rindu zaman yg tak boleh hidup tanpa menulis dulu. Sekarang lagi senang upload dalam fb or instagram. But seksa nak kena scroll balik the postings bila nak refer recipes. Ok la. Kita cuba balik ke blogging. Hopefully aku boleh istiqomah. Hehe

Recipe ni aku ambik from recipetineats. It's simple enough that, tutup mata pun boleh buat. Ni recipe main campak2 je but it works. Serious sedap cake ni. Worth the effort.

Bluberry Lemon Yoghurt Cake

  • 375 g / 12 oz blueberries, fresh , divided (3 punnets) (Note 1 for frozen)
  • 1 tbsp plain flour (all purpose flour)
  • 3/4 cups caster / superfine (original recipe calls for 1 1/4C)
  • 2/3 cup / 165ml vegetable or canola oil
  • 2 eggs
  • 1 ½ tbsp grated lemon rind
  • ¼ cup / 65 ml lemon juice
  • 1 cup / 250 g plain yoghurt (I use Greek)
  • 2 ¼ cups / 335g plain flour (all purpose flour)
  • 4 tsp baking powder (i used 1 1/2 tsp baking soda)
  • Pinch of salt (ni sangat penting. Aku terlupa nak letak.. Huhuhu.. Alhamdulillah it turned out to be good still)
  1. Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper.
  2. Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
  3. Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
  4. Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
  5. Place in oven, TURN DOWN to 180C/350F (standard) or 160C/320F (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.
  6. Sprinkle with icing sugar (powdered sugar). Serve!

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