The other day, I happened upon a recipe for Strawberry Basil Yogurt Cake. It sounded quite good and very original.
Basil and strawberries are two ingredients that I would not think of using together. But the more I thought about them, the more I thought that they would work. And I had planned to stop at the Farmers Market to get some fresh basil.
Well this week has had some major ups and downs and I didn't make it over in time. But I still had strawberries and yogurt. Plus G's sweet tooth was in overdrive. After all that he's been through the past few days, he deserved a treat. So did I.
Due to the lack of shopping being done in this household, besides not having basil, I didn't have enough white sugar. I
Instead of cream, I used vanilla almond milk. I added in a teaspoon of almond extract just for kicks. I used one firmly packed cup of brown sugar instead of one and a third cups of white sugar. I
I set the timer for 35 minutes, but then baked it for ten more minutes, then ten more minutes. So the real baking time was close to an hour. After baking, I sprinkled the top with powdered sugar.
What a great cake! G said that it reminded him of something that he'd get in a French bakery. Well, I baked it on Julia's birthday,so I guess that would be quite fitting. I'll definitely be making this cake again. Find the original recipe here.
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