Eggless Strawberry Tea Cake
- 2 cups (240g) maida ( all-purpose flour), sifted
- ½ teaspoon (2g) fresh lemon zest
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ cup (120mL) vegetable oil
- 1 cup (200g) castor sugar
- 1 cup (285g) Greek yogurt/ hung curd
- ¼ cup (60mL) milk
- 1 teaspoon (5mL) vanilla extract
- 1 cup (170g) fresh strawberries, sliced
- Pre-heat the oven to 180*C. Line a 9" round pan with parchment paper.
- In a bowl, combine maida, lemon zest, baking powder and baking soda by whisking them together.
- In a separate bowl, beat the oil, sugar and yogurt together until everything is well combined.
- Beat in the milk and vanilla extract and mix well.
- Gently fold the dry ingredients into the wet ingredients and mix only until there are no large flour pockets. Do not over-mix.
- Use a spatula to carefully fold in some strawberries into the batter. Reserve the rest for the top.
- Transfer the thick batter to the prepared cake pan. Arrange rest of the strawberry slices on top
- Tip- to get that extra golden crust, evenly sprinkle about 1-2 tablespoons of castor sugar on top.
- Bake the cake at 180*C for 40-45 minutes until a skewer inserted into the center comes out clean.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-strawberry-tea-cake/
3.5.3251