Wednesday, October 30, 2013

Strawberry Yogurt loaf (or what to do with slightly expired yogurt)

I really like baking with my kids, and they like being able to help with grown up tasks like using the whisk, knife, scissors or in the case of the little one, a wooden spoon. I try to get them involved in the kitchen. During the summer when both were at home, I tried to involve both of them, giving them tasks that would suit their abilities.
This recipe is a great way to make use of yogurt that is a little bit past its due date.... but fresh yogurt works just as well :). The benefit of fruit yogurt is that it lends a nice fruity taste to the cake. Here I used  yogurt that is high in fat, strawberry flavored Yopiat Filous Fromage Frais and added some creme fraiche. The creme fresh/fromage frais or soured cream is used as shortening. If you use less fatty yogurt you need to add a tablespoon or so of vegetable oil.




2 beaten eggs
1 mug (about 200 ml) of sugar
1 mug of joghurt/creme fraiche/soured creme
2 mugs of flour
2 teaspoons of baking powder
0.5 teaspoon of salt
strawberries or other fruit


My sons love to break the eggs... shells can be fished out with a spoon or fork

 1. Beat eggs
2. Add sugar and beat some more.
3. Add yoghurt
4. Add all other dry ingredients
5. Top with fruit
6. Bake for about 30-40 minutes at 180 C.
The little one helped take the green bits off the strawberries.


We all put the strawberries on top.

Note: It should not be this brown :)



This is an alternative to a cake that is made with sour cream in Hungary and is topped with seasonal fruit. A big favorite with my mom and grandma. They usually add sour cherries or sometimes apples and walnuts on top. I've made it with rasberries and even canned pineapples. My mom also adds poppy seeds to the batter to feed my dad's poppy addiction :)

2 comments:

  1. How did it work with pineapples? Did you dry the fruit a bit?

    ReplyDelete