Juliet

July 26, 2012

in baking

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This is my Yogurt Cake, made into loaf-form, with Fresh Strawberries on top!

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The only difference – this time I used a mixer…

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…brown sugar…

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…and added Dark Chocolate.

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Before her trip into the darkness – a layer of red jewels…

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…took a lot longer to bake – about 70 minutes. I covered her with foil for the last 10…

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…then cooled in the pan for 20 before flipping her out.

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As you can see, she still sunk in the middle. My cousin Rachel (a professional baker) said this may have to do with the leavening agent, or the fact that I peeked in every 10 minutes during the last half hour to poke a skewer in there…

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…still, she’s pretty, and I’m sure she’ll be just as tasty as the last time. I won’t know for a little while though, because she’s getting wrapped and frozen.

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Parting is such sweet sorrow.

{ 10 comments }

1 joyo July 26, 2012 at 1:15 pm

oh my good lord that looks DELICIOUS!!!! if it didn’t feel like someone’s armpit here, i would totally fire up the oven.

2 sara July 26, 2012 at 1:48 pm

Ok, that cake looks amazing! I definitely need to try some. :)

3 Redd H from Salted Spoon July 26, 2012 at 4:19 pm

Oooh yummy! I made yoghurt cake a little while ago too, mostly inspired by the one you made a month back. I did it as a Pineapple Coconut Upside Down cake:

http://saltedspoon.blogspot.com/2012/07/pina-colada-upside-down-yoghurt-cake.html

This one looks freakin awesome! I love strawberry and chocolate anything!!

4 Lynn @ The Actor's Diet July 26, 2012 at 4:44 pm

It’s gorgeous! I think i need to sift my flour.

5 Purely Twins July 26, 2012 at 8:23 pm

your yogurt bread is still on our list to make!! YUM

6 Lynn @ The Actor's Diet July 26, 2012 at 9:33 pm

maybe you can figure out how to make it not sink!

7 Nuria Martín July 27, 2012 at 1:36 am

Oh, yes, my cakes also got sunk in the middle during a lot of time!! And yes, I think you and your cousin are completely rigth…. I have also investigated a lot and I have identified diferent causes for it:
* Container too deep: in this case the upper part of the cake is not at the same temperature than the rest of the cake.
* Low temperature of the oven or to open the oven during cooking: if the cake receives a hit of cold air (cold in comparison with inside temp), it also goes down.
* To much oil, butter or fat: the cake is then to heavy and can not grow up. Also the topping can influence!
* Not enough four or not sifted: the mixture is not able to “fly”
I take special care about this 4 main elements and my cakes are really much better now!! Hope this could help!!
I love the poetic name for this lovable cake!! :)

8 Lynn @ The Actor's Diet July 27, 2012 at 6:55 am

Thank you!

9 Esi July 30, 2012 at 10:49 am

I would like a slice of this, please…or maybe the whole thing. Looks so good!

10 Marie@eNourishment July 30, 2012 at 3:06 pm

This looks delish, haven’t tried adding strawberries to baked goods, but your recipe and pics make me want to now!
P.S. my cornflake energy bites recipe is up now :)
http://enourishment.blogspot.com/2012/07/cornflake-energy-bites.html

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