“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Wednesday, 6 April 2016

Yogurt Spice Loaf Cake



It is the last weekend of the holidays. Kids are excited as their cousins are coming over in the evening. A lot of games and activities have been planned out. And loads of fun, frolic and merriment is anticipated. My daughter takes charge of making sandwiches and begins to slice cucumber and tomatoes. Son, who is younger of the two, contributes by sprinkling salt and pepper on the buttered slices. A cake has already been baked.


Daughter goes out to throw the peels, suddenly, stands still as she reaches our backyard. A Blue Whistling Thrush is bathing. It splashes water all around and enjoys herself. Soon she flies away.

By late evening laughter, screams, animated conversation and commotion resounds. The games go on endlessly. Soon all the rules are broken and there is boisterous buffoonery. The kids are forced to call it a day, tired players settle down. Sandwiches and cake is served. Everything vanishes in no time. Everybody loved the cake. It was moist and aromatic. The leftover pieces were savoured by us after dinner.


Your home will  smell sweet when the aroma of spices from the cake will waft through while baking. It is a moist, soft and delicious cake with the heavenly flavour of spices in every bite. This is a must bake cake for special evenings when you want to enjoy tea with your loved ones.



Yogurt Spice Loaf Cake
Ingredients
1 ½ cup all-purpose flour
2 teaspoons baking powder
A pinch of salt
1 ½ teaspoon garam masala
½ teaspoon freshly ground cloves
3 large eggs
1 cup castor sugar
½ cup thick yogurt
½ cup butter
1 teaspoon vanilla extract
Finely grated zest of an orange 
Method
Preheat oven to 180 degrees C. Line the bottom and grease the sides of one 9x5 inch loaf pan.
Whisk together first five ingredients in a large bowl.
Beat white of eggs till frothy.
In another bowl, mix together sugar, yogurt, vanilla extract, zest and beat till smooth. Add yolks. Add melted butter. In the end, fold in egg whites.
Add dry ingredients in three shifts, mixing well after each addition to get a smooth, lump free batter.
Pour batter into the prepared pan. Level the top with a spatula.
Bake for 50 to 55 minutes or till the top turns brown and the cake shrinks from the sides. A toothpick inserted in the center should come out clean.



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