Monday, May 17, 2010

Good to the last Crumb.

As I said earlier, I made Lime Yogurt Cake last week for a dinner party. I thought it was pretty dang good. I liked that it was moist but had a nice sized crumb, and that instead of frosting I got to use in-season strawberries to make the topping. The general consensus on the brownies was that there was too much cinnamon. I might make them again, but without most of the cinnamon and/or chili powder, and then mix up the toppings to be nutella and peanut butter. Now THAT sounds like a brownie.

Lime Yogurt Cake
From Smitten Kitchen

1 cup unsweetened yogurt
1/3 cup vegetable oil
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt

12 oz fresh berries (I used strawberries)
1/4 cup water
3 Tbsp sugar
1 Tbsp fresh lime juice

Preheat oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil and line the bottom with parchment paper (not needed if you use springform).

In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice.  Add the eggs, one by one, whisking well after each addition. Sift flour, baking powder, baking soda, and salt together, right over your yogurt batter.  Stir until just combined.

Pour the batter into the prepared cake pan and bake for 35-40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you are using springform, unclasp the sides. Otherwise, flip the cake onto a plate and flip back on the rack. Serve slightly warm or at room temperature. 

Combine berries, water, sugar and lime juice in blender or food processor. Puree until very smooth, then press through a fine mesh strainer to remove the seeds (I didn't do this as I used strawberries). Cover and refrigerate until cold.

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