The easy part was deciding to enter Mamamia’s Food Blogger Idol. The small issue of deciding what yummy flavour of Rachel’s Yoghurt to use and what to actually make was then the problem! After much deliberation in the dairy ailse (I may possibly have been talking to myself) I decided on Rachel’s Wild Strawberry and Rhubarb yoghurt – as Rhubarb always reminds me of the cooler months. Once back at home (and still unsure what I was going to make) I
threatened asked my husband not to eat it, and started pouring over recipe books looking for ideas. ￼
Finally I decided to combine two of my favourite cakes – Yoghurt and Almond. These cakes are best eaten the day after they are made, and with that in mind I planned to get baking over the weekend when I had an extra pair of hands around to distract the little people in my life.
To make this cake, you will need:
200g Almond Meal
200g Self Raising Flour
1 teaspoon Baking Powder
275g Caster Sugar
120g butter – melted
500g Rachels Wild Strawberry and Rhubarb Yoghurt
Then all you need to do is:
Preheat your oven to 170 degrees and grease and line a 20cm spring-form cake tin.
Sift the self raising flour and baking powder into a large bowl, add the almond meal and caster sugar and stir to combine.
Add the melted butter and yoghurt to the dry ingredients and using a large metal spoon, fold until combined.
Spoon into lined tin, lightly smooth the surface of the cake before setting your timer for 1 1/4 hours (give it an extra 5 minutes if a skewer inserted into the middle of the cake doesn’t come out clean.
Alas Daddy’s distractions didn’t work, and my little helper was only too happy to help Mummy mix together her “special cake”. ￼
In an effort to make this a “competition dish” (can you tell I’ve been watching Masterchef?), I knew I would need something extra to go with it. Once the cake was FINALLY in the oven, I decided to make a Strawberry and Rhubarb compote.
My little helper was still by my side, only this time he also tucked into some strawberries while my back was turned… ￼
You will need:
500g rhubarb – chopped into small pieces
250g strawberries – quartered
1 cup caster sugar
Place the Rhubarb and Strawberries in a medium saucepan and pour over the sugar. Mix together, coating rhubarb and strawberries in the sugar and allow to sit for 10 minutes (not over heat) until the rhubarb begins to release it’s liquid.
All you then need to do is continue to stir over a medium heat, until the compote comes to the boil, turn the heat down slightly and allow to simmer for 25 minutes, stirring occasionally until the compote has thickened. Pour into a separate container and set aside until your ready for it.
Knowing I was going to leave the cake overnight, I decided to poke some holes in its surface using a wooden skewer and generously brushed hot compote over the top, before covering the cake completely (still in it’s tin) and hiding it in the back of the pantry where my husband wouldn’t find it. ￼
I waited until I had the house all to myself before unwrapping the cake the next day. A delicious sweet aroma hit me as I pulled away the baking paper to reveal a beautiful glistening cake. ￼
I’m pretty confident this cake would taste amazing as is, but I continued with my decorating plan and whipped together 300mls of thickened cream combined with 1 tablespoon of icing sugar and half a teaspoon of vanilla extract. I then chopped up 250g of strawberries and toasted approximately 100g of flaked almonds.
I slathered the cake with a generous layer of cream, before sprinkling over the strawberries and almonds. ￼
This really is one gorgeous looking cake. After taking waaaay too many photos of it, I finally summoned the nerve to cut it. My knife easily sank into the cake, I gingerly removed the all important first piece, nervous and excited at the same time. Just one peek and I was immediately reassured it had turned out.
When I finally tasted a piece, I knew the decision to leave the cake sit overnight had paid off. It was deliciously moist and smooth, with a subtle strawberry and rhubarb flavour (thanks to the yummy Rachels Yoghurt). The stickiness of the compote combined with the cream, strawberries and almonds just completed it and made it even more special. If you are just too impatient, you could eat it the same day as it’s made, but trust me, if you wait that extra day you won’t regret it! Enjoy xx
Linking up today with The Multitasking Mummy for Mummy Mondays