It’s kind of crazy how quickly five weeks go whilst doing placement, work, uni work and other life activities. I feel like it was only a few days ago I was starting back at placement and experiencing pre-placement nerves! But already it’s coming to an end. I think maintaining confidence is the hardest part of going back to placement. After a break of doing no clinical skills it can feel like everything is new again, even just dispensing medication using the “non touch technique.”
So anyway, back to baking! I love love love Greek yogurt and have made a few cakes using it as an ingredient before. And the results are fab.
Dark Brown Sugar 220g
Maple Syrup 125mls
Melt the butter and sugar together in a pan until the sugar dissolves and it’s a smooth liquid. You can stir this caramel, so don’t be afraid. Bring to the boil and cook for approx 2 minutes. Carefully add the syrup, mixing well. Take off the heat and leave aside to cool. Whilst making the cake give the caramel a stir every so often so it doesn’t become hard and difficult to work with.
Greek Yogurt 290g
Maple Syrup 2 tbs
Baking Powder 1 & 1/2 tsp
Plain Flour 225g
Line and grease a round cake tin. Don’t use a spring tin otherwise your oven will get a nice caramel crust. Heat a fan assisted oven to 160 degrees Celsius. Cream together the butter and sugar. If the butter is too hard, let it warm before working with it. I used to pop it in the microwave for 10-20 seconds (but no longer have a microwave). In a separate bowl whisk the eggs and yogurt together. Slowly add this to the butter and sugar. I add a bit at a time, give the batter a good mix and then add more. Add in the syrup. Sieve in the dry ingredients and bring everything together.
To prepare the cake I sliced a couple nectarines and about 4 plums. Add a layer of the caramel to the bottom of the cake tin, a layer of fruit, layer of caramel, layer of fruit and then the cake mix. To see how I did this take a look at my Instagram.
Bake the cake for around an hour and twenty to thirty minutes, until a knife comes out clean from the middle of the cake. Let the cake cool for fifteen to twenty minutes in the tin. And then tip out so the fruit is at the top!
Two of your five a day right?