I haven’t been writing so frequently, I don’t know why. It started last month when I got tied up with some other priorities. But that busyness is over now and I haven’t been able to catch up with my love of food photography, styling and writing. Although I have still been baking for friends and family, because I believe I just can’t live without it. May be I am getting little loose on my creative side these days. I simply don’t know what the matter is. And the truth is that I am not trying harder for this. May be it’ll come back on it’s own. In fact I don’t find the need to think about it. And I am just blabbering this, because I am making excuses for having been so infrequent here. That’s all! Okay, now I’ll just shut my mouth and won’t talk any further on this nonsense of mine. This is an amazing cardamom and cloves scented summer fruit cake, which I baked last week, dumping in all the berries (strawberries, blackberries, raspberries, out of the bags from freezer) and some fresh red cherries. Oh my goodness, it was more of a cobbler than a cake, you see. And look at the vibrant red hues, which the juices from the mix of summer fruit lent to this goodness. And if that wasn’t enough, it has got the whole wheat flour too. Some guilt free pleasures, for my own sake! And it’s an ideal cake to be baked for a picnic, potluck or barbecue.
- 4 cups mixed summer fruit (mix of berries, cherries), pitted and sliced
- 2 tbsp fresh lemon juice
- 1 1/4 cup sugar
- 1/4 tsp ground cloves
- 1 cup plain flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cardamom
- 100 gm butter, melted and cooled to room temperature
- 1 cup plain yogurt
- 4 eggs
- 1 tbsp vanilla extract
- Icing sugar and Greek yogurt, to serve
- Preheat the oven to 180 degree C. Line an 13 x 9 inch baking pan with parchment paper, with paper hanging over from the edges of the pan.
- In a bowl, toss the berries, 1/4 cup sugar and lemon juice and keep aside.
- Meanwhile, in a large bowl, sift together both the flours, baking powder, baking soda, cardamom and cloves. Add the butter, yogurt, eggs, vanilla and 1 cup of sugar and whisk well to combine.
- Pour the batter into prepared baking pan and smooth with a spatula.
- Scatter the fruit evenly on top of the batter, drizzling over the residual juice in the bowl. Bake for 40 to 45 minutes, or until a skewer inserted into the center of cake comes out clean.
- Cool completely on a wire rack.
- Take the cake out of pan. Cut into squares and serve with some icing sugar dusted over it and some greek yogurt by the side.
Wow, what a great use for yogurt, this looks so tasty! I will definitely be giving it a go 🙂