Valentine’s day is around the corner so I got myself a heart shaped pan, something I have had in mind for years. I had a few recipes in mind that I wanted to give a go, with and without chocolate. This eggless strawberry cake with rosewater is super easy to make. The texture and taste are divine.
The cherrry on the cake though is that it requires no eggs or involves no softening of butter. One can add any berry, nut or flavouring and it always turns out superb. This is my base recipe to a lot of cakes.
For the frosting, you could go with simple vanilla or use rose again. Or you could use cardamom which is absolutely magical too. The cream cheese frosting is what makes the cake so irresistible.
If you like baking eggless cakes, you definitely want to try this Eggless Vanilla Cake
Rosewater lovers would love this Rosewater and Coconut cake
Eggless Strawberry Cake with Rosewater
Serves 8-10
1 and 1/2 cups self raising flour
3/4 cup castor sugar
1/2 tsp baking soda
1 cup greek yoghurt
1/3 cup milk
1/2 cup vegetable oil
1 tbsp rosewater
1 cup strawberries, roughly chopped
strawberries, for decoration
dried rose buds and petals, for decoration
Cream Cheese Frosting
60 g unsalted butter, room temperature
120 g cream cheese, softened
2 cups icing sugar
1 tsp vanilla extract
To make the cake Preheat oven to 180 degrees C (160 degrees C for fan forced ovens). Grease the base and sides of a 7 inch heart shaped cake pan and line the base with baking paper.
In a large bowl place the flour, sugar and baking soda and stir together to mix. In a separate bowl mix the wet ingredients, yoghurt, milk, oil and rosewater. Add the wet ingredients to the dry ingredients and fold in gently (do not over-mix). Slowly fold in the strawberries.
Pour into prepared pan. Bake for 35-40 minutes or until cooked through (a skewer inserted in the middle should come out clean). Remove from oven. Leave aside for 5 minutes. Gently loosen the sides with a blunt knife by running it around the sides. Turn the cake over onto a cooling rack.
Once cool, pipe or spread cream cheese frosting. Decorate with fresh strawberries and dried rose petals.
To make the cream cheese frosting,
Combine butter and cream cheese in a bowl and beat using a stand or an electric mixer unlit smooth. Gradually add the icing sugar in small batches until completely combined. Add the vanilla extract. Store in the fridge until needed.
