Yogurt Centered Butter Cake

This is a creation by my baking partner , G. Instead of the usual butter cake, she has decided to be a little innovative or adventurous ~ That is by adding an unconventional yogurt filling to the butter cake. The result? Outstanding!!  It's so delightful and refreshing. Thanks G!!

Just cut the cake in the middle horizontally and pour in the flavored yogurt.. It's that simple !! Try it and let me know if you like it as much as we did. This recipe is definitely a keeper for me.

Makes 1 Small Cake
Recipe can be doubled

Ingredients:
Butter Cake

3 large eggs - saparate yolks from white

175 grams granulated sugar (can less if you like it less sweet)

1/2 tablespoon boiling water

1/2 teaspoon vanilla essence

70 grams butter - at room temperature
1 cups all purpose flour - sieved 

1 tablespoon baking powder

1 tablespoon cocoa powder

Yogurt Filling

1 1/2 cup plain yogurt

1 teaspoon vanilla essence

1 tablespoon icing sugar

Method:
Butter Cake

Preheat oven 180 degree Celsius

1) In a large mixing bowl, whip egg white till fluffy. Add yolk, sugar, water and vanilla. Continue whipping in medium high speed.

2) Add butter and continue whipping. Mix well. 
3) Add yolks and continue whipping. Mix well. 

4) Add flour and baking powder. Whip to mix well.
5) Pour 2/3 of the mixture into a 9" greased round baking pan.
6) Add cocoa into the remaining mixture and mix well. Pour mixture into the pan and stir a little for a nice contrast of color.

Bake for 40 - 50 minutes. Ready when toothpick comes out clean. Do not burn! Remove cake from baking pan once completely cooled and cut into half horizontally.

Yogurt Filling

1) In a large mixing bowl, mix well yogurt with vanilla essence and sugar.
2) Pour mixture on to the bottom half of the cake then place the top half of the cake. Ready to be served immediately! 

Indian Inspired Spiced Fish Duo with Yogurt Dip

I am somehow addicted to buying fish for the last few days, I have stocked my refrigerator with cod, lemon sole, dory, halibut as well as Chinese fish balls.

My assignment for tonight's dinner was to cook at least 2 types of fish and I had chosen lemon sole and dory. They are both white fish with mild flavor which is great for what I had in mind - an a la Indian style spiced fish.

They are quick to prepare and the yogurt dipping is very very refreshing! A delicious and healthier subsitute to tartar or mayonnaise based dippings.

I loved the idea of two different fish serve in a same plate! Got to enjoy the variety of textures and tastes.

This recipe serves 2 person

Ingredients:
For the fish
1 medium lemon - thinly sliced
3 tsp ground cumin
2 tsp ground cinnamon
3 tsp ground paprika
2 tbsp plain flour
2 (approx 150g) Dory fish fillets
2 (approx 150g) Lemon sole fillets
2 tbsp olive oil or cooking oil
For the  sauce

1/2 cup low fat yogurt

2 tbsp fresh lemon juice 

Dash of ground cumin 

Method:

1)   Place large skillet with olive oil at medium high heat.

2)   Cook lemon until lighly browned on both sides. Remove and set aside.

3)   Combine cumin, cinnamon, paprika and flour in a small bowl. Sprinkle over fish.
4)   Cook fish until cooked and  browned both sides.

5)   Place fish fillet on serving plates. One serving with 2 types of fish.

6)   Mix lemon juice and yogurt in a small sauce plate. Sprinkle with cumin.
7)   Serve with fish with lemon and yogurt dipping.

>> Tip to note : 

- You may substitute the fish fillet with any other white fish fillet.