Some of you may have already known that, with the exception of strawberries, I have a hard time finding any berry fruit around here in Barcelona.
My fellow Spanish blogging buddy, Rosa, from Pemberly Cup & Cakes, is the one that receives most of my frustration regarding my berry searching. Rosa is a very talented cupcake and cake maker – and has a better berry provision than I in the city where she lives – so do visit her blog and have a look at her beautiful creations.
I adore all berry fruits, and have no idea why they are so hard to find here – when, for instance, you can get a mango around any corner. Then, a few weeks ago, I came across a stall in my local market that sells blueberries and raspberries. Yes, the prices where ridiculously astronomical, but I bought some blueberries to celebrate the finding. I shall definitely be visiting that particular stall more often.
Very embarrassingly, last time I posted muffins here, I wrote that next time I posted a cake I would write about a secret of the universe in cake making I had discovered. I just so happens that I should cancel that. At that time, I thought I had discovered the secret to baking perfectly risen, rounded, domed cakes. I promise I did make a few. But then I made this blueberry and strawberry yogurt cake, and it turned out a little on the un-domed side.
I was going to write that when you finish baking a cake, leave it to cool for about half an hour in the warm oven with its door slightly open. The laws of thermophysics should ensure that the big bubbles formed during the baking will stay in place long enough for the molecular structure of the cake to take on a risen domed shape.
My scientific reasoning behind my “failure”, my slightly un-domed cake, is that I had used about one quarter more of flour than usual, along with more fruit, while I used the same amount of heat and the same amount of time as usual. Therefore the cake did not dehydrate itself enough, nor were enough bubbles formed.
Don’t worry though, the result was a really moist cake. Even though it’s architecture was not the best, I personally thought it was the best tasting cake I’ve ever made!
Blueberry, Strawberry and Yogurt Cake Recipe
2 cups flour
1 teaspoon baking powder
1 cup sugar
Preheat the oven to 180°C. Grease a baking pan with some butter.
Wash the blueberries and strawberries. Cut the strawberries into pieces. Melt the butter.
In a big bowl, beat the eggs. Add all the rest of the ingredients, except for the fruit, and mix. Once it has become a uniform mixture, add all of the fruit and mix with a spoon. Pour into the baking pan. Bake for 45 minutes.