16/03/2022
Strawberry Tea Time Cake, Made From Fresh Strawberries From Our Farms In Mahabaleshwar 😍😍🍓🍓🤩 Ingredients - STRAWBERRIES
500g strawberries , hulled (ie tops removed)
WET:
1 cup sugar , caster/superfine best but granulated ok too
1/2 cup oil ,vegetable oil
2 eggs , large (~50g/1.75 oz each)
1 tbsp grated lemon rind (I used the imported lemon, the rind is not bitter and so is the juice, plz grate the rind and juice it just before startling the recipe , as if done earlier the rind turns very bitter, I adjusted the rind measurement according to taste as the batter isn’t bitter , you can start with a cpl of pinches and then if you feel it’s turning bitter, you can use lemon essence in that case, but nothing like fresh ingredients , you can use indian lemons, but plz check the bitterness of the rind before adding it to the batter )
1/4 cup lemon juice (1 large lemon)
1 cup plain yoghurt , unsweetened (Greek or just plain), I used Epigama Greek yogurt
1 tsp vanilla extract (or essence)(I used my most favourite vanilla extract from FAB FLAVOURS , all thier extracts and essences are super, I only use them , use them once and believe me you’ll will be completely addicted )
DRY:
2 1/4 cups flour , plain/all purpose
4 tsp baking powder (or 1 1/4 tsp baking soda)
Pinch of salt
SERVING:
Whipped cream
Extra strawberries
Icing sugar/ powdered sugar , for dusting. Ice cream in case serving the cake warm , INSTRUCTIONS
Preheat oven to 200°C/390°F (180°C fan).
Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
STRAWBERRIES:
For inside of cake: Dice some strawberries into ~1.5cm / 1" pieces to make 1 cup (about 1/3 of the strawberries)
Topping: Cut the remaining strawberries in half.
CAKE:
Place Wet ingredients in a bowl and whisk well for 1 minute.
Add Dry ingredients then whisk well until lump free.
Pour half into cake pan, smooth surface. Scatter over diced strawberries.
Top with remaining batter. Smooth surface, then top with halved strawberries, cut face down.
Bake 50 minutes or until skewer inserted into centre comes out clean. (Note 1) If you need to cook longer, cover with foil if it starts getting too golden.
Stand 15 minutes in the cake pan before turning out onto cooling rack.
Cool 15 minutes+ before serving warm or at room temp. Dust with icing sugar, and serve with cream or if serving warm, ice cream! STORAGE- keeps well for 5 days, the crumb stays nice and moist thanks to the yogurt and oil. If it's hot and humid where you are, keep it in the fridge and bring to room temp before serving. If it's cold where you are, it doesn't need to be kept in the fridge. Also freezes 100% perfectly. HAPPY BAKING , plz don’t forget to tag me either on my profile , or my FB page Gitziscooking and also if on Instagram same ID Gitziscooking , more free demos and recipes coming soon on my FB page and Instagram ❤️❤️
