recipes
Walnut and halva cake with frozen berry yogurt
2021-02-20
Ingredients
For the cake
- 170g butter
- 200g caster sugar
- 4 eggs
- 400g plain flour
- 1 ½ tsp baking powder
- 1 ½ tsp bicarbonate of soda
- 250g Greek yoghurt
For the topping
- 120g butter
- 200g walnuts
- 1 tsp cinnamon
- 50g dark muscovado sugar
- 300g helwa ta tork (Camel brand)
For the frozen yogurt
- 300g frozen strawberries
- 100g frozen raspberries
- 300g vanilla yogurt
- 1 tbsp. honey
Method
Start preparing the topping mixture by melting butter until slightly browned, then stir in the cinnamon and walnuts. Put aside and allow to cool. Meanwhile, in a large mixing bowl cream together the butter and caster sugar until pale, light and fluffy. Beat in the eggs one at a time, then fold in the flour, baking powder, bicarbonate of soda and the yogurt
Pour half of the mixture in a greased cake tin or 10 muffin cases. Cover with half of topping mixture crumble the ‘helwa’ on top. Cover with the remaining cake batter. Stir the brown sugar in the remaining topping mixture and sprinkle over the cake. Bake at 175°C for approximately 45-50 minutes. To prepare the frozen yoghurt, simply whiz the frozen berries together with the yogurt and honey in a food processor for 20-25 seconds
Transfer into a plastic container and freeze for a minimum of 2 hours. Serve the cake warm, drizzled with honey, crumbled helwa and the frozen yogurt
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Kejk bil-ġewż, il-halva u l-jogurt iffriżat tal-berries
Ingredients
Għall-kejk:
- 170g butir
- 200g zokkor fin
- 4 bajdiet
- 400g dqiq plain
- kuċċarina u nofs trab tal-ħami
- kuċċarina u nofs bikarbonat tas-soda
- 250g jogurt Grieg
Għall-wiċċ:
- 120g butir
- 200g ġewż
- kuċċarina kannella
- 50g zokkor muskovad skur
- 300g ħelwa tat-tork
Għall-jogurt iffriżat:
- 300g frawli tal-friża
- 100g lampun tal-friża
- 300g jogurt tal-vanilja
- mgħarfa għasel
Method
Ipprepara t-taħlita tal-wiċċ billi ddewweb il-butir sakemm jiħmar ftit, imbagħad, żid u ħawwad il-kannella u l-ġewż. Warrbu u ħallih jiksaħ. Sadanittant, ġo skutella kbira ħawwad flimkien il-butir u z-zokkor sakemm ikunu kremużi u ħfief. Ħabbat il-bajd waħda waħda, imbagħad żid id-dqiq, it-trab tal-ħami, il-bikarbonat tas-soda u l-jogurt. Ferra’ nofs it-taħlita ġo landa tal-kejk midluka jew inkella 10 holders tal-muffin. Ferra’ nofs it-taħlita u fuqha farrak il-ħelwa tat-tork. Għatti bit-taħlita tal-kejk li jifdal. Żid u ħawwad iz-zokkor ismar fil-kumplament tat-taħlita tal-wiċċ u ferrex fuq il-kejk. Aħmi f’temperatura ta’ 175°C għal madwar 45-50 minuta. Biex tipprepara l-jogurt iffriżat, sempliċement ħawwad il-berries flimkien mal-jogurt u l-għasel fi processor tal-ikel għal 20-25 sekonda. Ittrasferixxi f’kontenitur tal-plastik u ffriża għal mill-anqas sagħtejn. Servi l-kejk sħun, imxarrab bl-għasel, il-ħelwa tat-tork immfarrka u l-jogurt iffriżat
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