This has become one of my favourite cakes and I think I must have made it twice this week! Yes! I was also trying to deplete my strawberry stock. This is what happens when you go on a frenzy and buy a box of strawberries for just 10 dollars! After that came the news of the needles found in strawberries…so yes I literally had to finish it off. Btw do you guys know about the ‘hack’ to make your strawberries last longer in the fridge? All you need to do is get a bowl of water and pour in perhaps 2-3 tbsp of vinegar..(I used apple cider vinegar), then just soak the strawberries with it’s box into this bowl of water, just sort of slosh it around so that all of the strawberries get wet. Take it out and place it on some kitchen towels and into the fridge it goes. I think the last time I bought the ‘box of strawberries’ , I did this diligently and it lasted for about 2 weeks . So yeah..try it! OK back to the recipe. Again another winning recipe from Australian Women’s Weekly.
Prep + Cook time 1 hour 15 minutes
- 2 1/2 cups( 375g) self raising flour
- 250g strawberries ,roughly chopped
- 2/3 cup castor sugar
- 1 tsp vanilla extract
- 2 eggs, beaten lightly
- 1/2 cup greek style yoghurt
- 125g butter, unsalted and melted
- 1 cup roasted almonds, chopped roughly
- 1 cup greek style yoghurt, to serve
- 250g strawberries, halved/quartered
- 1 tbsp lemon juice
- 1 tbsp castor sugar
- Preheat oven to 180 deg C. Line base and side of a 20cm springformpan with baking paper.
- Sift flour three times into a big bowl and add to it the rest of the ingredients and half the chopped almonds.
- Spoon this mixture into the baking pan and sprinkle on top the rest of the chopped almonds. If you aren’t keen on that crunchy almonds with every bite, skip the 1/2 cup almonds that you add to the mixture and just sprinkle the amount you want on the top.
- Bake cake for around 50 minutes or until the skewer comes out clean. Leave cake in the pan for about 10-15 minutes to cool off then release the ring and transfer to a wire rack to cool.
- Make the macerated strawberries by mixing everything together in a bowl and let it stand for 20 minutes.
- Serve cake topped with macerated strawberries and extra yoghurt.
This is such an elegant dessert I stumbled upon from Donna Hay and if it looks gorgeous with minimal ingredients I’m all out to try it!
I had to tweak it a little to get the consistency I wanted for the crumble base and doubled it too for a thicker base but otherwise it’s perfect!
Prep and freezing time 3.5 hrs
Ingredients for the base:
- 1 cup of almonds ( I used a mixture of whatever form of almonds I had… Slivered/ flakes)
- 2 tbsp white or black chia seeds (I had white but I suppose black would give it an ultra chic look too)
- 20 dried dates
- 3/4 cup dessicated coconut
- 4-5 tbsp of cold butter to bind everything together
Ingredients for the strawberry yoghurt :
- 400g strawberries chopped
- 1/3 cup honey
- 1 tsp vanilla extract
- 2 cups greek yoghurt (thick)
Start with the almond base. Put the almonds and dates into a blender or food processor and blend till you get a rough consistency. Now add dessicated coconut and chia seeds and pulse it again to get a smoother consistency. Add butter and run it for a minute or so till everything binds together. Taste it and adjust it accordingly. I added a bit more coconut because I 😍 coconut! Now your almond base is ready. Get a greased 20cm round springform baking tin lined with baking paper and press down the almond mixture to form a smooth base.
Chop up the strawberries and into a medium hot pan with the honey and vanilla extract. Stir occasionally for about 8-10 minutes then let it cool. Once it’s cooled blend it smooth in a blender or using an immersion blender. Keep 1/4 of this mixture aside to use as the topping. To the remaining blended strawberry mixture add the greek yoghurt and mix well. Now pour this on to the almond base and level it up. Now take the remaining mixture that was kept aside and dot spoonfuls on the top. Using a small knife, make twirls superficially to get that marbled look.
Into the freezer for about 3hours and it’s done! Keep it out for 15 minutes before serving with more fresh strawberries.
This is a lovely cake that can be made in a jiffy. Especially when guests turn up unexpectedly. 🙂
Recipe (Adapted from the BBC Goodfood magazine)
- 85g butter, softened
- 70g castor sugar
- 85g self raising flour
- Handful of walnuts
- 2 eggs, beaten
- 1 tbsp milk
- 2 tsp instant coffee
For the butter cream
- 80g icing sugar
- 25g softened butter
- 1 tsp coffee
- 1 tsp milk
Beat the butter and sugar in the mixer,or hand held whisk till light and fluffy. Then add the eggs ,one at a time ,then the flour, coffee diluted in the milk and the walnuts. Reserve some of the walnuts for later. Mix till just combined.
Pour the mixture into a microwave safe dish. I put mine into a silicone bread pan about 15x7cm. Bake in the microwave on high (I put mine at 80% cos I find it dries up the cake) for 2 minutes ,then on.medium for another 2 minutes ( here I adjust my microwave to 60%). Check if it’s cooked. It should be springy when gently pressed down. If not cooked, another minute on medium till cooked. Once cooked let it cool and get started on the butter cream.
For the butter cream, dilute the coffee in the milk then whisk with the butter and icing sugar till soft and creamy. Layer on to the cake and decorate the top with the remaining walnuts.
Wallah.. A yummy coffee cake done in minutes .Enjoy! 😊
Now this one is from Tana Ramsay… Gordon Ramsay’s wife. And it was such a perfect cake. Well I did hear that her recipes are delicious and she has a book out too. I made this as a sudden after thought on a Saturday morning, wondering if it would bake in time for my morning picnic. But yes it did and it was perfect. This shot was taken at the picnic table while we were hungrily attacking the cake! Please go ahead and try it out. 🙂
Recipe ( by Tana Ramsay, and adapted from the BBC Goodfood magazine)
- 225g unsalted butter,softened
- 4 regular sized eggs
- 200g castor sugar
- 225g self raising flour
- Zest of 1 lemon
- Juice of 1 1/2 lemons
- 85g castor sugar
Preheat your oven to 180 degrees Celsius.
Cream the butter and sugar till soft and creamy. Then add one egg at a time mixing well to make sure well incorporated. Add the lemon zest and mix well. Now sift in the self raising flour and mix till just combined. Line a 20cm cake tin with greaseproof paper and pour in the mixture. Level the top with a spoon and bake for about 45 -50 min till a skewer comes out clean when tested.
While you wait for the cake to cool, prepare the lemon drizzle. Mix the juice with the castor sugar till the sugar dissolves partly. Pierce the warm cake with a skewer or fork and then drizzle lemon juice all over till the juice has sunk in. And now time to enjoy your easy peasy lemon drizzle cake ..But it tastes even better after an hour or so. Enjoy! 🙂
Note: I didn’t use all of the lemon syrup on the cake and it turned out pretty good, see what you think is the right amount.
Prep time 15min
Cook time 45mins