It's Spring school holidays here in Brisbane. Two glorious weeks of freedom. I just love the change of pace and the chance to slow down. I'm very fortunate in the fact that I can buy extra holiday days from my employer and it means that I can plan to take school holidays off with my girl. It's a great extra benefit to my job that I'm extremely grateful for.
|catching up with her cousin|
Living in such a glorious part of the world we often don't feel the real urge to go away anywhere on holiday. Often the two week blocks away from school are spent pottering, catching up with people and generally taking life one day at a time. We seem to be able to fill the couple of weeks with trips to the cinema, picnics, swimming, play dates, baking and not too much clock watching. It's a time to refresh and recharge.
Anyhow, now that I've got going I want to share a recipe that I tried out last week. I love baking and creating in the kitchen and most of the time I will find myself reverting to making the same things over and over again. When it's holiday time, Sibs and I will trawl through books, magazines and more recently online to pick out dishes and goodies to try. One of the things on the list last week was a raspberry yogurt cake.
I found this through one of my favourite blogs - 'Tea for Six'. (link HERE) I often source meals and dishes from Natalie's blog and she is a constant source of inspiration for me. This cake sounded just the thing for a morning tea treat to go with a coffee and berry smoothie. Her children had declared it the best cake ever and those were the exact words used in this house too.
|raspberry yogurt cake|
Raspberry Yoghurt Cake
1 cup of vegetable oil
1 1/2 cups of caster sugar
1 cup of full fat Greek yoghurt
2 cups self-raising flour
1 cup frozen raspberries
|raspberry yogurt cake|
(I halved the quantities below as I didn't quite have enough ingredients and in my opinion it was probably just the right amount)
100g unsalted butter
250g cream cheese, softened
500g icing sugar, sifted
It's a very simple cake to make and the yoghurt makes it very light and moist. I think next time I will probably add a few extra raspberries and possibly omit the cream cheese icing and just dust it with icing sugar. All in all a big hit of a cake to add to the repertoire.
|glorious Queensland sunset September 2013|