For Week 1 Day 2 of BM #52, here is a classic summer cake. The fresh strawberries which I bought were extremely sweet and lent a distinct flavor to the cake.
Unfortunately the pictures didn't come out good and by the time I realized about the pictures, the cake was gone :). So I might have to bake the cake again on popular demand.
Adapted from here
Whole Wheat White Flour 1 cup
All Purpose Flour / Maida 1/2 cup
Salt 1/2 tsp
Baking Powder 1 1/2 tsp
Butter 5 Tbsp at room temperature
*Sugar, Powdered 1 cup (I used a little more than 3/4 cup)
Yogurt 4 Tbsp
Milk 1/2 cup
Strawberries, hulled and halved 7-8
* Keep 1 tablespoon of sugar aside for the topping.
Method Of Preparation -
In a mixing bowl, sift the flours, salt and baking powder.
Cream the butter and sugar until the mixture is fluffy. Add in the yogurt and milk and make a smooth mixture.
Gradually add the dry ingredients (the flour mixture) into the wet ingredients and gently mix it until well combined. The batter is thicker than the usual cake batter.
Preheat the oven to 400 °F. Grease a deep 8 inch pie pan and sprinkle flour all over and dust the excess flour. [ I used a 9 inch pie dish]
Pour the batter and evenly spread the it and level it with a spatula.
Arrange the strawberries on the top with the cut side facing down. Sprinkle some powdered sugar on top of the strawberries.
Bake at 400 °F for 10 minutes and then reduce to 350 °F and bake for 35 minutes or until a tester comes out clean when inserted in the center of the cake.
[The original recipe says to bake for 1 hour at 350 °F after baking for 10 min at 400 °F but I felt that the cake would get burnt. So please you your judgement as each oven is calibrated differently].
Let the cake cool for a few minutes. Run a knife along the edges and remove onto a server plate and slice as needed.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 52.
Preparation Time 15 min + Baking Time 45 min
Makes 9 inch cake