Aquarius - - FOOD -

Makes 32 squares Prepa­ra­tion time: 20 min­utes Bak­ing time: 30-40 min­utes In­gre­di­ents Cake • 500g fresh berries (straw­ber­ries or goose­ber­ries), cut into small pieces • 1 slab (100g) dark choco­late, chopped (op­tional) • 180ml ground al­monds • 750ml cake flour • 350-500ml white sugar • 90ml co­coa pow­der • 10ml bi­car­bon­ate of soda, sifted • 160ml oil • 10ml vanilla essence • 30ml vine­gar • 500ml cold wa­ter Yo­gurt ganache • 200g (2 slabs) dark choco­late, crum­bled • 175ml plain yo­gurt Method 1 Pre­heat the oven to 180ºC and grease a roast­ing pan. 2 For the cake Com­bine the fruit, choco­late and al­monds and set aside. Sift the dry in­gre­di­ents in a sep­a­rate bowl and make a well in the cen­tre. In an­other bowl whisk the oil, vanilla essence, vine­gar and wa­ter and pour the mix­ture into the well. Whisk un­til well blended. Fold in the fruit, choco­late and al­monds and turn the batter into the pan. Lightly tap it on the work sur­face to re­move air bub­bles. Bake for 30-40 min­utes or un­til done – the test­ing skewer should come out clean. Cover with alu­minium foil if the cake be­comes too dark. 3 For the yo­gurt ganache Melt the choco­late and al­low to cool slightly. Add the yo­gurt and chill un­til the mix­ture thick­ens slightly, beat­ing oc­ca­sion­ally. Spoon over the cooled cake and leave un­til firm. Cut into squares.

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