Рецепт Strawberry Yogurt Cake with Strawberry Sauce
Strawberry Yogurt Cake with Strawberry Sauce
T Total time: 90 minutes Ingredients:
1 cup (8oz, 240gr) butter
2 cups (14oz, 420gr) sugar
3 large eggs
2 1/2 cups (11oz,3755gr) flour, divided
3 tbs fresh lemon juice, divided
zest of 1 lemon
1/2 tsp salt
1/2 tsp baking soda
8oz (240gr) Greek yogurt
12oz (360gr) fresh strawberries, chopped
1 cup (2oz, 60gr) powdered sugar
1/3 cup almond flakes
Strawberry Sauce
3 cups strawberries
1/3 cup sugar
1/3 cup water
1 1/2 tsp cornstarch
1 1/2 tsp Balsamic vinegar
Instructions:
Butter and flour a 10″ (25cm) tube pan
Preheat oven to 375F (190C)
Combine 2 1/4 cups flour, baking soda, lemon zest and salt
Cream butter and sugar until light and fluffy..
Add eggs, one at a time, mixing well after each egg. Add 1 tbs lemon juice
Add dry ingredients and yogurt, half at a time, alternating, mixing on low.
Toss the strawberries with the remaining 1/4 cup flour. Gently fold into batter.
Pour into prepared pan and smooth the top.
Put the cake into the oven and reduce the temperature to 325F (165C).
Bake, 60 minutes, or until toothpick inserted into cake comes away clean. Start testing after 55 minutes. Mine was done at 60 minutes.
Remove and cool for an hour then remove from pan and allow to cool completely.
Glaze:
Whisk remaining 2 tbs lemon juice and powdered sugar.
Drizzle over cake.
Top with almond flakes
Strawberry Sauce:
Mash 1 cup of strawberries. Put into a saucepan along with water. Bring to a boil.
Reduce heat to a soft boil and cook for 5 minutes, stirring occasionally.
Strain liquid into a bowl, pressing on pulp.
Discard pulp
Put sugar and cornstarch into saucepan and stir to combine. Put on heat and add 1/2 cup of strawberry liquid (add water if needed), stirring constantly until clear and thickened.
Remove from heat and allow to cool slightly.
Quarter remaining 2 cups of strawberries and stir into sauce.
Serve with cake (or on ice cream)