Despite today being Labour Day, a day when most Western Australians take a break from labouring, I found it still a busy day baking this cake, making presents, running erands, and assignmenting. Since it was someone's special day today, I decided to attempt to bake a layered cake.
Honestly it was a spur-of-the-moment-idea. I just felt like I had to give it go. It's an amateur attempt at making three different layers and then combining them and the process of making it was different from how I imagined it. I didn't think the sponge layer would turn out quite so thick when encasing it in the custard. I didn't think the jelly top would be as fragile to handle as it turned out to be. I didn't think that we had ran out of caster sugar so I used raw sugar instead.
But I'm certain that this will not be the last attempt at a layered cake. The texture was moist, fluffy, muffin-like. It was actually quite fun! Next time I'll be prepared. Must work hard. Victory loves preparation!!
Berry Yoghurt Cake
Ingredients:
125ml (1/2 cup) yoghurt
160g (3/4 cup) raw sugar
3 eggs
95g (1/2 cup) ground almond
140g (1 cup) self raising cake flour
125ml olive oil
Direction:
- Preheat oven to 180 degrees Celsius. Grease a 20cm round pan.
- Mix yogurt, sugar and eggs together.
- Add almond meal and mix. Then sift in flour and mix.
- Pour oil in slowly whilst mixing.
- Put mixture into round pan. Bake 40-50 minutes or until skewer comes out clean when inserted.
- Cool 15-20 minutes before removing from pan.