sweetoven

Saturday, March 19, 2005

Tea time!

lime and yoghurt cupcakes Posted by Hello
I had organised an event for work this Sunday for the West Highland Terrier club (i do marketing for pet brands ). It was to be an outdoor tea party for about 15 Westie dogs and their owners. I had organised a set menu with the owner of the cafe, but thought that I would contribute to a dessert. The menu to be provided by the cafe involved the following:
Fried Chicken in wasabi mayo dip
Smoked Salmon Sandwiches
Cucumber and Butter sandwiches
Egg Mayo Sandwiches
Mushrooms on a puff pastry
Italian Meatballs in a tomato ragu
Brownies

I thought we might neeed another sweet, but something lighter to complement the brownie. Between making scones for the first time or trying a cup cake, i opted out of scones because of the fiddly nature of having to deal with butter and jam. Besides, a scone didn't seem quite like the best option to complement a brownie.

I had seem the recipe for a lemon and yoghurt loaf cake in "Delicous" magazine, and had copied the recipe on a paper napkina couple of weeks back. Instead of making it in a loaf pan, i decided it would be nicer for a cosy group to make them in muffin tins instead. Save the neeed for portioning the loaf.

This recipe required a surprisingly large amount of butter (almost an entire block!) and natural yoghurt. Overall, a very straightforward recipe with excellent results. The yoghurt gave it a richer moist texture - dense and less fluffy than other lighter sponge cakes, but very tender with a hint of lime. The next time, i might try it with a little more lime zest (the recipe only asked for 1 and a half tblspoons).

The Westie club owners looked surprised when i told them i had made these cupcakes, and proceeded to say how lovely they were (but i suppose they were forced into saying so after i had proudly claimed ownership to its creation!)

LIME & YOGHURT LOAF CAKE
Ingredients:
200g butter, melted & cooled
1 1/2 cups caster sugar
2 ggs
1 cup natural yoghurt
1/4 cup lim ejuice
1 1/2 tablespoon finely grated lime rind
2 1/2 cup plain flour
2 tablespoons baking powder

Icing:
1 1/2 cups icing sugar
1 1/2 tablespoons lime juice
1 tablespoons water

Preheat oven to 160c. Place the melted butter and sugar in a bowl & whisk to combine. Add eggs, one at a time, whisking to combine. Whisk in yoghurt, lime juice & lime rind until smooth. Sift together the flour & baking powder & stir into the lime mixture until smooh.
Spoon mixture into a 10 x 20cm greased and lined loaf tin. Bake the cake for 1hr and 15 mins or until cooked through when testeed with a skewer. Cool before making icing.
To make icing, mix icing sugar, lime juice and water until combined.

Remove cake from tin & spoon over the icing.