Labour(ful) Day

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:

1. Preheat oven to 180 degrees Celsius. Grease a 20cm round pan.
2. Mix yogurt, sugar and eggs together.
3. Add almond meal and mix. Then sift in flour and mix.
4. Pour oil in slowly whilst mixing. 
5. Put mixture into round pan. Bake 40-50 minutes or until skewer comes out clean when inserted.
6. Cool 15-20 minutes before removing from pan.