Friday, November 19, 2010

Peach Yoghurt Cake

Which types of baking pans you all used? Dark non-stick pan or normal white stainless steel /aluminium pan? I have a dark non-stick loaf pan (often used) and a 7" round pan which I seldom used...I realise whenever using the dark pan, the cake will form a thicker crust (especially the base of the cake as seen on the pics below) after prolong baking which I do not like...maybe should get myself another white loaf pan soon ><

Recipe modified from Strawberry Yoghurt Cake

  • 125ml Greek-Style yogurt
  • 100gm sugar
  • 50gm brown sugar
  • 3 eggs
  • 95gm ground almond
  • 140gm cake flour
  • 2 tsp baking powder
  • 125ml olive oil
  • 4 halves peacheds, diced
  1. Pre-heat oven to 180 degC. Grease and line a 9" x 5" loaf pan with baking paper.
  2. Mix yogurt, sugar, eggs in a large bowl.
  3. Add ground almonds and sieve over flour and baking powder. Fold till combined.
  4. Add oil and mix well.
  5. Fill 2/3 of the batter in the prepared pan, arrange diced peaches on the batter and pour the rest of the remaining batter over.
  6. Bake at 180 deg cel for 55-60mins or until a skewer inserted into the centre comes out clean.
  7. Let cool in the pan for 20mins before unmoulding.


WendyinKK said...

I have read that when baking with a dark pan, reduce the temperature by at least another 10C.
Hope this helps.

Peng said...

really! thanks for the info :) will take note next time..

NEL, the batter baker said...

Wendy is right. Dark pans absorb more heat, so the temperature in contact with your batter goes up compared to light coloured pans. Most of my pans are dark, and I lower the temperature by 10-20 degC from the original recipe, and it works just fine. Give it a try!

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