Tart Cherry Yogurt Cake Food

TART CHERRY YOGURT CAKE

Steps:

• Defrost cherries if using frozen. Drain the cherries in a strainer, discarding the liquid.
• Preheat oven to 375°F Line a 9 x 13 pan with parchment paper, letting it hand over the sides (easier to remove the cake from the pan).
• In a bowl, add the flour and baking powder, stirring to assure it's evenly incorporated.
• Place cherries in their own bowl and add 2 tbsps. of flour, then shake them to evenly coat with the flour.
• In a separate bowl beat the eggs, sugar and vanilla sugar, then add the yogurt and oil mixing well.
• Gradually add the flour mixture until completely blended.
• Fold in the cherries gently as evenly as possible without overworking the cake. Pour gently into prepared baking pan.
• Bake for 30 to 40 minutes or until a toothpaste inserted in the center comes out clean and it has a nice golden colour.
• Cool on rack. Remove cake from pan then dust with icing sugar.

CHERRY BAKEWELL CAKE

Steps:

• Heat oven to 350 degrees and make sure there's a shelf ready in the middle.
• Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
• Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth.
• Spoon into the tins and level the tops.
• Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
• When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack.
• Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
• When cool, put one sponge on a serving plate, then spread with jam.
• Sandwich the second sponge on top.
• Sieve the icing sugar into a large bowl.
• Add the water or lemon juice, then stir until smooth and thick.
• Spread evenly over the top and let it dribble over the sides.
• Scatter with the nuts and leave to set for a few mins before cutting.

JULIA CHILD'S BAKED YOGURT TART

Steps:

• Working on a lightly floured surface, roll dough into a 12" circle 1/8 to 1/4" thick; Fit into the pan, pressing against bottom and up the sides; Trim to 1/2" and crimp edges; Chill about 30 minute.
• Fit a round of parchment or wax paper or aluminum foil into bottom of the crust, fill with dried beans, rice or pie weights; Blind bake crust 20-25 minutes in a 400* oven, until set and lightly browned.
• Remove weights and liner; Cool to room temperature on a rack and lower oven to 325*.
• Beat the eggs and sugar together until they thicken slightly and turn pale, 2-3 minutes.
• Fold in yogurt and vanilla, mix just until blended.
• Gradually add the flour through a sifter, folding it in gently.
• Pour the yogurt filling into the cooled tart shell, smoothing the top; the filling will only come about 2/3's of the way to the top.
• Scatter the fruit over the top of the tart; it will push the filling to the top of the crust.
• Sprinkle with chopped nuts around the edge of the tart.
• Place tart on jelly roll pan to catch drips and bake for 35-40 minutes, or until top is golden; Transfer to rack and cool to room temperature.
• Unmold tart; Serve at room temperature, or chilled if desired; sprinkle with confectioner's sugar.
• Serve the same day as baked; cover and refrigerate.

ALMOND YOGURT CAKE

Steps:

• Preheat the oven to 350°F Spray a 9" cake pan with cooking spray.
• Sift together flour, baking powder, baking soda and salt.
• Cream butter and sugar. Add egg and beat well. Mix in yogurt and almond extract until mixture is smooth.
• Stir wet and dry ingredient together until just combined. Spread evenly into prepared pan and bake 30-35 minutes, until tester just comes out clean.
• If you use an 8" pan, it will take a bit longer to bake. I think this is probably an extremely adaptable recipe in terms of add-ins and different flavors.