The guilt. It has been almost a year since my last post and I must admit, I have been dying to get back to it but circumstance have not allowed me to.
Gosh so much has happened this year. The most exciting part though is that now we are residing in Nairobi, Kenya. It’s coming to 7 months now and looking back at all the hard work of packing up our Sydney house, shipping and many other logistics which I’m not going to go into, I’m glad we are finally settled in our new lovely and cosy home. So as you can imagine, starting your life at a new place, everyday is still about adjusting.
From Singapore to Sydney and now Nairobi. I never forget to thank my lucky stars. Three very different cities but each has shaped me in their own unique way. Even though I was reluctant to leave Sydney and our beautiful house, I’m glad we did. Nairobi has been a learning experience. It humbles you, it makes you appreciate the life you have and take nothing for granted.
So now that I am ready to open up my new hidden kitchen in Nairobi to the world. Share my humble recipes to those who take interest in them, I will definitely bring you recipes from this wonderful, exciting and vibrant place, Africa. And thank you to those who have supported My Hidden Kitchen during my absence. You’ll see more action from now on.
This berry yoghurt cake is such a pretty treat. It is similar to my muffins recipe and the moistness of the cake is what makes it hard to resist. Have it on its own or jazz it up with extra yoghurt and berries on the side. Oh, and I think this would be a perfect centre piece on your Christmas table too.
What you’ll need:
3/4 cup caster sugar
1 3/4 cup self-raising flour
200g berry yoghurt
150g fresh or frozen berries
Icing sugar for dusting
Dust icing sugar over the berries so they don’t bleed in the cake during baking.
Pre-heat oven to 180 deg C. Line the bottom and sides of a 20cm round cake tin.
Cream the butter and sugar till light and fluffy.
Add the eggs, 1 at a time, beating well with each addition.
Add in half the flour and yoghurt, mix with rubber spatula until just combined.
Then add in the remaining flour and yoghurt, mix till well combined.
Pour batter into prepared cake tin.
Arrange the berries on top of the batter.
Bake for 45mins. Do check after 35-40mins, when a toothpick inserted in the centre comes out dry, the cake can be removed from the oven and cooled on a wire rack for 5-10mins before removing from pan.
Dust icing sugar when cake is cool to the touch and serve.
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