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23 August, 2013

Lemon-Blueberry Greek Yogurt cake. (No butter!!)

Greek yogurt's popularity has been skyrocketing lately and since I am a fashion forward person in every way, by all means I will have to follow the food trend. Besides, I think  the benefits of consuming Greek Yogurt versus regular whole milk yogurt is worth investigating. (Simple facts : Greek Yogurt vs. Regular Yogurt

I haven't tried eating Greek Yogurt by itself since I only substitute it in my baking for all the fattier/higher sodium/higher saturated fat ingredients such as cream cheese, butter, buttermilk, mayonnaise, full fat sour cream..etc. But sooner I am done with my bake-rush mode, I will probably finish the rest of that Greek yogurt with some fresh fruits, dry fruits and some honey.... (man... plain greek yogurt is really sour .... ).  After my reading about Greek yogurt online, it summarizes that Greek Yogurt has less sodium, less carbohydrate than regular whole milk yogurt! How awesome is that!!!  

Here is my another satisfying champion baking cake. Hope you get to try it! 

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An array of kid's fantasy 

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The blueberry adds that extra yummy flavor and texture to the cake. 

Lemon-Blueberry Greek Yogurt Cake 

  • 1 cup of flour + 1/3 cup of flaxseed meal (or you can use 1/3 almond meal for a nutty flavor) 
  • 2 tsp baking powder 
  • 1/2 tsp kosher salt 
  • 1 cup Greek Yogurt 
  • 1 tbsp honey 
  • 1 cup of Coconut palm sugar (Low Glycemic Index) 
  • 3 large eggs
  • half lemon zest (I adapt loosely from recipe in 
  • 1/2 tsp organic vanilla bean extract 
  • 1/2 cup grape-seed oil 
  • 1 cup fresh blueberries (frozen is fine but thawed and rinsed) 
  • 1/4 cup freshly squeezed lemon juice + 3 cubes of sugar/or 3 TBSP honey(to be used as glaze after done baking) 
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If you use almond meal, you will have those bigger bits leftover and you can save them and add in your morning cereals. 
  1. Preheat oven to 350°F. Grease baking pan and sprinkle flour on anything you'd like to use to bake your cake. I use those cute choo choo train baking pan. 
  2. Shift flour/flaxseed meal, baking powder, and salt into 1 bowl. In another bowl, mix Greek Yogurt, 1 cup sugar, 3 eggs, lemon zest and vanilla extract, 1 cup of oil. Make sure your dry ingredients and wed ingredients are processed separately at this point. Gradually whisk together the dry ingredients into the wet ingredients Pour in blueberries and fold the batter gently. When done, slowly pour your batter into the pan and bake for 40 mins (+) or 50 mins or until a fork or tooth pick tester place in the center of the cake comes out clean. NOTE: I only baked 40 Mins. in my oven
  3. When the cake is done, take out the oven and let it cool a bit. 
  4. Meanwhile, cook the 1/3 cups of lemon juice and 3 cubes (or 3 TBSP honey) of sugar in a small pan until the sugar dissolves. When the cake is cooled down but warm, pour the lemon/sugar mixture before flipping out onto a cooling rack. Poke couple holes on each cake or several on a loaf (the point is to let the lemon/sugar mixture really soaked in the cake). 
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The coconut palm sugar has that brown color so the cake will turn out to be in dark chocolate color.

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Minions, Dinos, Trains and Legos travel in between modern and historic time! ha~

13 August, 2013

Milk-free Strawberry and figs lemon curd tart layered with greek yogurt on gluten-free almond crust

Once in a blue moon, I will BAKE!! I mean the hard-core baking thing as doing everything start from the scratch. Today is the day and as usual I always alter the recipe I found online and make it into my version.  And the best part is it is definitely healthy, gluten-free and milk-free. Well, I didn't emphasize that "gluten-free" in the title just because it is a jump on the bandwagon thing, I guarantee you will enjoy this tart so much while triumph over your weight watching and make the sweat in the gym worthwhile too. 

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A mouth-watering and eye-pleasing summer fruit tart 

Strawberry, blueberry and fig lemon curd tart with greek yogurt  on gluten-free almond crust 
Makes 11" tart 

Lemon curd 
  • 1 tbsp lemon zest
  • 1/2 or 1/3 cup lemon juice
  • 1 egg 
  • 2 egg yolks
  • 1/2 cup sugar 
  • 2 tablespoons butter ( melt ) 
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Time to turn the heat off when you reach that consistency

1. Combine all the ingredients except the lemon juice and lemon zest in the heat proof bowl first
2. Place your heat proof bowl over a large pot filled with water over stove top in simmer heat (make sure the bottom of the bowl touch the simmering water and do not let  the water boil) 
3. Simmer, whisking CONSTANTLY and add the lemon juice slowly, and all lemon zest until mixture thicken enough to coat your whisk ( adjust your heat high as you don't want to whisk forever nor boil the water underneath and end up a sweetened egg scramble) 
4. cover the bowl with plastic wrap while cooling down and make sure the top of plastic touches the top of the curd to keep it from developing a skin
5. Refrigerate or freeze it until chilled ( just don't forget it if you decided to freeze it) 

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After chilled in the freezer for 10 mins

Almond tart crust 
  • 2 1/2 cups almond flour 
  • 2 tbsp brown sugar or honey ( healthier choice of your own)  
  • a pinch of salt
  • 6 tbsp of veggie cream cheese ( as pic.) or 6 tbsp unsalted butter, chilled and cubed
  • 1 large egg white 

1. Preheat the oven 400F/In a food processor, combine all the ingredients, Pulse until the dough form coarse meal.
2. Remove the coarse meal and hand knead it to a dough 
3. Press evenly into the bottom and sides of a greased 11" tart pan or like me onto several ramekins
4. Use fork to poke couple holes at bottom of the dough to prevent it rises up when baking
5. Bake on middle rack for about 15-20 minutes or until it is light brown ( the almonds will taste bitter when it is over baked) 

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Those are the almond meal gluten free tart I made 

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Store-bought gluten free curst made with garbanzo flour  ( I don't favor this crust so much) 

Assemble the fruit tart with greek yogurt 
  • 2 baskets of strawberris, thinly sliced 
  • 1 basket of seasonal fig, thinly sliced 
  • 1 basket of blueberry
  • 1 cup greek yogurt ( you can pick non-fat ) 
  • 1 cup of honey  ( depends on how sweet you want it ) 
  • 1/4 tsp vanilla bean extract 

1. Mix greek yogurt, honey, vanilla bean extract altogether
2. After both crust and curd cooled, spread the lemon curd over the crust evenly and another layer of greek yogurt mixture on top ( save some for dripping over the tart at the end) 
3. Layer the strawberry, fig slices and blueberry over the lemon curd 
4. drip over the fruit tart with extra greek yogurt mixture

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I enjoy this home made almond-flour gluten free crust way better than the store-bought one 

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Eating the best from the current season 

Bon appétit' 

xoxo Rachel 

09 August, 2013

Summer Monotone!

While black and white ensemble is still omnipresent in the summer, monotoned off-white is also refreshing. Don't you have some clothes that is just beyond versatile that you would never give them away!!! I have this lace tulle top that my friend, Cathy, gave me 3 years ago. And ever since I work it with my wardrobe every now and then, I am always content with the outlook and love it to pieces. Lace, forever eye-pleasing!! ^O^

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current/elliot printed jeans, Isabel Murunt boots, Hermes Herbag with bengal green piping, Earl Gray vintage lace top, Ann Taylor trench 

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Hermes Herbag 38cm

Summer is perfect for wearing airy and casual linen. 
xoxo Rachel 

08 August, 2013

What a pants!

Sometimes, it is just love at first sight. 

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Lilka printed lounge pants, Jesse Kayne silver embroidery flat 

Stay calm and wear light!
xoxo Rachel 


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