Saturday, March 10, 2007

Just need to have 'em

Dunk it in milk, have it plain, have it with cream, have it in cheesecakes, have it in cakes. Oreo has been my family's all time favourite. Procrastinated for months due the house move and festive period.

I no longer can withstand the temptation to churn out an Oreo Butter Cake recipe that was shared by My Kitchen, My Laboratory. After a long lapse from baking, getting some rusty joints to gear up hasn't been easy. Nevetherless, it is well worth it.

I shared these with two of my long time friends H and S and they both love it. Thanks A for sharing this awesome recipe.

Photobucket

What you need

225g cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
85g unsalted butter, cut into pieces
150g sugar
2 eggs, beaten
1 cup(240ml) nonfat unsweetened yogurt
1 tsp vanilla essence
80g Oreo cookies, roughly crushed
Whole Oreo cookies for decorating

Method

Preheat oven to 180C and grease or line a 8-inch round tin.

Sift together cake flour, baking powder, baking soda and salt.

Cream the butter and sugar until light and creamy.

Dribble in eggs slowly, about 1 tbsp at a time, beating constantly for about 2 mins.

On LOW speed, beat in 1/3 of the flour mixture until just combined.

Beat in ½ of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt, and vanilla extract.

Finally beat in the remaining flour mixture.

Lastly, fold in the crushed cookies.

Pour into prepared tin, arrange whole Oreos on top and bake for about 40 - 50 mins till skewer inserted comes out clean. Cool in pan for 5 mins.

Unmold and cool completely

11:11 PM :: (6) comments
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