They say that you create your future with your thoughts. If you think and strongly believe in something that you really want for an extensive period of time then your wish will become reality.
Can that be true? I don't know but what I do know is that last night I was dreaming of a soft cake and my mouth was heavily watering. I could taste, smell and visualize this cake very clearly.
By 10 am this morning this cake came out of the oven and it was just as good as in my dream. I had breakfast with it.
I used some seasonal strawberries with the addition of some yogurt that was sitting in the fridge ready to be used.
A good drizzle of white or dark chocolate will make this cake simply irresistible.
- Prep Time : 25 minutes
- Cook Time : 40 minutes
- self raising flour - 200 g - 2 cups
- sugar - 150 g - 2/3 cup
- eggs - 3
- corn flour - 5 tbsp
- yogurt - 5 tbsp (or more if needed)
- oil - 80 ml - 3 fluid oz
- strawberries - 400 g - 2 + 1/2 cup
- For the topping:
- white chocolate - 120 grams - 1 cup (roughly chopped)
- butter - 1 tbsp
- confectionery (icing) sugar - to sprinkle
Wash well your strawberries. Slice 2/3 of them in half, remove the green stem and let them drain in a colander so that they will release some of their liquid. Set the remaining ones aside for the final decoration.
In a bowl whip the egg yolks with the sugar until pale and creamy. Whip the egg whites to a firm consistency.
Mix the flour with the corn flour, sift and add it to the whipped egg yolks. Mix well, add the oil and the yogurt and finally gently stirring from top to bottom incorporate the egg whites.
Coat the strawberries lightly with flour ( to avoid them sinking down to the bottom) and add them to the mixture stirring them in well. You might need to add more yogurt check the consistency of the cake, it needs to be smooth and not dry.
Pour your mixture on a round greased baking tin (measuring approx 22 cm or 8.6 inch diameter) and bake at 180C or 350F.
Let the cake cool down, dust lightly with confectionery sugar, slice the remaining strawberries into halves and place them on top of the cake.
Melt the chocolate in a ceramic bowl over a saucepan of boiling water and when it is soft add the butter and stir well until it has melted well. Drizzle it on the cake.
This cake is gorgeous, my children could not stop eating it and eventually I had to hide the rest of it away!