|blueberry honey yoghurt cake with gooey, puddingy insides and a thick chewy bread-like crust.|
Gooey cake, chewy crust.
This is what happens when you're feeling a little bit peckish on a Friday night and decide to just throw some ingredients together to see what happens. You're skeptical about the results, as it wasn't quite what you expected - but it grows on you, and the boyfriend comes back for seconds. So, somehow, you find yourself making it again on Saturday morning.
It's all about flour and yoghurt and honey and blueberries... coming together mysteriously to create this strangely quite delicious concoction.
|soft and gooey blueberry yoghurt honey cake.|
Crazy soft, moist, spongy insides are held together - just - with a bread-like frame.
This pudding-cake is best served while it's still snuggly-warm from the oven. Due to its unique texture, it's easiest to treat it like bread - just slice it with a serrated knife, then simply take it by the hand. If you're feeling extra decadent, though, you might pair it with a scoop of ice cream, and drizzle all over with, say, honey, maple syrup, caramel or butterscotch sauce.
P.S. I'm not sure I'm convinced by the chewy crust - I think I would probably prefer it crisp. But it seems to be a natural side effect that comes with the comfortingly gooey filling, so we'll roll with it!
P.P.S. Apologies for the depth of field in these photos, which doesn't capture the texture of the cake as well as I'd like. I was experimenting with Simon's DSLR camera, and clearly not very good at using it yet!
|chewy, gooey cake with vanilla ice cream.|
gooey blueberry honey yoghurt pudding-cake
(mini loaf pan dimensions: 18cm (l) x 10cm (w) x 5.5cm (h) exterior, 15cm x 8cm x 5.5cm interior.)
3/4 cup wholemeal flour
1 teaspoon baking powder
1/8 tsp salt
1/4 cup honey
1/4 cup water
1/2 cup plain natural or Greek yoghurt
1/2 cup blueberries
Preheat oven to 180°C/350°F fan-forced or 200°C/390°F conventional.
Mix wholemeal flour, baking powder and salt in a bowl, and make a well in the middle.
In another bowl, dissolve honey in water. Stir in yoghurt, then the blueberries.
Pour the liquid mixture into the well of the bowl with the dry ingredients, then stir a few times in the same direction until just combined.
Pour the pudding-cake batter into a greased mini loaf tin.
Bake in the oven for 35 - 40 minutes or until the crust is a deep golden brown.
Let the pudding-cake cool slightly for at least 5 minutes before running a butter knife around the edges and gently tipping it out. (Note - this pudding-cake will rise quite high but sink quite rapidly after being taken out of the oven, this is completely fine.)
Cut into thick slices with a serrated bread knife and serve while it's still super-warm for a hot gooey experience.
|gooey blueberry honey yoghurt pudding-cake.|