Eggless Strawberry-Yogurt Cake

Recipe Courtesy: Saffron Trail
¾ cup yogurt
¼ cup milk
¼ cup rice cooking oil
¾ cup sugar
2 generous tablespoons of strawberry or mixed fruit jam
1 tsp Strawberry essence or mixed fruit essence (gives a more fruitier flavour, if you don’t have either, use vanilla extract 1 tsp)
1.5 cups all purpose flour
1 cup AP flour + ½ cup whole wheat flour (atta)
1 tsp baking powder
½ tsp baking soda
A pinch of salt
1 cup finely diced strawberries
Handful of tutti-frutty (optional)
Preheat oven at 180 C
Grease an 8” round cake tin.
In a bowl, whisk the oil, yogurt, milk, sugar and jam.
In another big bowl, sieve the flour, baking powder, baking soda and salt. Make a well.
Add the whisked wet ingredients. Fold until they come together.
Over enthusiastic beating / whisking is better avoided.
Towards the end, fold in chopped berries and tutti-fruity.
Scrape the batter into the tin and bake at 180 C for around 45-55 minutes, checking with a tester if it comes out clean.
After 10 minutes, unmould and cool on a wire rack.
Dust with icing sugar and enjoy


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