Paying it forward. I always feel that we should always count our blessings and do what we can for people around us. As many of you know, October is Breast Cancer Awareness Month, and I was approached by Keep Left PR to be involved in it. Without any hesitation, I agreed!
If you’ve walked the yoghurt aisle in the supermarkets, you’ve realised that Ski yoghurt has turned pink! In fact, they have pledged a three-year commitment to the McGrath Foundation and have promised a $350,000 donation to fund a McGrath Foundation Breast Care Nurse in the community. How amazing is that? I’m so honoured to be ask to be part of this Pink event!
Yoghurt has become part of my daily breakfast and morning tea routine, so I was really glad that I was asked to come up with a recipe that incorporates Ski yogurt!
So as I stood in front of the different flavours in the supermarket, my ideas were just popping up!
As I got a new mini loaf tin, I decided to make some yogurt mini loaves! Just too cute! But to give it a little bit of ZING, I added lemon zest to it! Mmmm.. berries and lemon do make a really good match! The best thing about incorporating yogurt in your cake is that it makes it really moist!
In all honesty, the icing didn’t quite turn out the texture I wanted. I wanted to be able to pipe rows. hehe I tested it out, but it went everywhere! haha So i decided to go with the flow (literally) and let it have some free form! It worked out well, don’t you think so? hehe The addition of the fresh raspberries just made everything pop, giving a subtle tinge of pink reflection on the icing. Without trying to over do the self-praise, I have to be honest and say that this was one of my best cakes I’ve made to date!
So here’s the recipe and my humble contribution to the Breast Cancer Awareness Month! (: Hope you all enjoy!
Lemon & Berry Yogurt Mini Loaf with Cream Cheese Yogurt Icing (an original recipe of Food Made With Love)
Lemon & Berry Yogurt Loaf :
1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt
300g Ski Wild Strawberry yogurt
1/2 cup castor sugar (plus 1/4 cup for syrup)
3 large eggs
Lemon zest of 2 lemons
1 tsp vanilla bean paste
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup frozen mixed berries
10 mint/basil leaves, washed and pat dry
1) Preheat oven to 170 degrees celcius. In a clean bowl, sift the flour, baking powder and salt. Set aside.
2) In a mixing bowl, combine the yogurt, 1/2 cup of sugar, lemon zest and vanilla bean paste. Mix till well combine then add the eggs, one at a time, making sure each one is well incorporated before adding the next.
3) Add the dry ingredients slowly, 1/2 cup at a time, and make sure it is well combined. Be careful not to over mix.
4) Pour the olive oil into the mixture, and using a spatula, slowly fold it in until everything is combined. Add the frozen berries and fold them in. Don’t worry if they start to “bleed”, just gives the batter a nice swirl of pink/purple!
5) Coat the mini loaf tin with olive oil (I used the olive oil spray) and dust with plain flour. Carefully fill the tin 3/4 way up. Drop them a few times on the bench to even the top and place them in the oven. Bake them for 25 mins, turning them half way to that they are evenly coloured.
6) While the cakes are baking, pour the lemon juice and add the 1/4 cup sugar into a small saucepan. Add the basil/mint leaves into the pot and allow it to come to a boil. Lower the heat and simmer for about 5 mins. Take it off the heat and allow it to cool slightly.
7) Once the cakes are done, allow them to cool in the baking tin for 10 mins. Slowly and carefully pour the lemon syrup on the cakes and allow them to absorb completely. Let it cool in the tin completely before taking them out.
Cream Cheese and Yogurt Icing
1 block of Philadelphia cream cheese, cold
2/3 cup Ski Wild Strawberry yogurt
1-1 1/2 cup pure icing sugar
1 tsp lemon juice
Fresh raspberries, to garnish
1) In a mixing bowl, whip up the cream cheese till smooth, then add the yogurt and mix till they come together. Don’t worry if it looks clumpy. Add the icing sugar, 1/2 cup at a time, and taste as you go (YUM!). Stop adding when you feel the sweetness is right! Add the lemon juice and mix until smooth.
2) Using a tablespoon, drop the icing in the middle of the loaf and allow it to flow down. You could use the back of your spoon to help shape it the way you like. Garnish the loaves with fresh raspberries. ENJOY!
I had mine with a small glass of intense berry smoothie! hehe and I thought I would share with you my favourite smoothie recipe since it also uses yoghurt! (: So bear with me. The giveaway is up next!
Intense Berry Smoothie
150g Ski Wild Strawberry Yogurt
150g coconut water
100g frozen mixed berries
Place all the ingredients in a blender and whizz it up! Easy peasy!
And now for the part you all have been waiting for! So sorry for the super long post and thank you for being so patient! Keep Left PR has very kindly offered a giveaway! It’s a set of super pretty and cute pink silicone Scullery kitchen utensils worth $47.73! How can you resist?
Yes! All 7 items! How awesome is that? I love the striking shade of pink! Ladies, start commenting. Men, start commenting too so you could win these for your loved ones! hehe
How do you get these you ask? Easy!
- Leave a comment and share with me your favourite way of having yogurt, and what part of the day do you usually have it?
- This giveaway is only open to Australian residents! (Sorry international readers!)
- Please join me on my journey! Follow me on Facebook, Instagram and Twitter!
- You may re-enter daily! One entry a day! (Oh yeah!)
- Winners will be announced on the 31st of October, Thursday at 8pm!
- Winners will be picked via random.org and notified on this blog post and via email.
Disclaimer : This post is sponsored by Ski Yoghurt & Keep Left PR. I tasted the Ski’s D’lite Wild Strawberry yoghurt with compliments of both sponsors, however, the review, opinions are honest and based on my personal taste and preference. The recipe is a Food Made With Love original.
Remember to always bake and cook with love ! Till the next post, xx
The winner is…..
TINA! Congrats dearie! (: I will be contacting shortly through email!
Hope you like your pink kitchen utensils!!! xx