kiwifruit and strawberry yoghurt cake

Whenever I add fresh fruits to a cake, I would usually cut the cake into two portions and sandwich the fruits between the two portions of cake using cream cheese frosting or whipped cream.

This time, I added two layers of fruits to the cake batter before baking the cake. The end result was that both layers of fruits seemed to sink to the bottom and towards the sides of the cake. Despite this, the cake was moist and delicious. If you do not want to add the fruits, you can still use the recipe in this post to bake the cake on its own. The cake has a lovely muffin-like texture.

INGREDIENTS

1 cup plain flour
2 tsp baking powder
1/2 cup ground almond
1/2 tsp ground cinnamon
1/2 cup non-fat plain yoghurt
1/2 cup brown sugar
1/2 cup castor sugar
3 eggs (lightly beaten)
1/2 cup sunflower oil
kiwifruit (sliced)
strawberries (sliced)

METHOD

1. Preheat the oven to 180 degrees.

2. Grease and flour an 8" round cake pan.

3. Sift the plain flour, baking powder, ground almond and ground cinnamon in a bowl. Set aside.

4. Mix the plain yoghurt, brown sugar, castor sugar and eggs in a large bowl using a wooden spoon.

5. Fold in the flour mixture and mix until combined.

6. Add the oil and mix well.

7. Fill 1/3 of the batter in the cake pan, arrange the sliced kiwifruit and sliced strawberries on top of the batter. Fill another 1/3 of the batter and arrange the sliced kiwifruit and sliced strawberries on top of the batter. Pour the remaining 1/3 of the batter over the fruits.

8. Bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.

TIP

If the cake is not intended to be eaten immediately upon slicing, what I normally do is to place the sliced cake back in the cake pan. Before I serve the cake, I warm up the cake in the oven at 140 degrees for 5 minutes.