I was pondering over the refrigerator to see what I could use, I had overripe strawberries, homemade yogurt and butter, so wallah! that was it...eggless strawberry cake
This is what I used:
1 cup and 3 tsp Whole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/3 cup Soft Butter
1/2 cup Yogurt
3/4 cup Brown Sugar
1 cup Strawberry puree ( fresh ripe strawberry pureed in the blender)
2 tsp vanilla extract
1/2 tsp salt
If the batter gets too thick, add a little more yogurt.
Sift the flour, salt, baking soda and powder together, set aside. Beat butter, sugar and vanilla till creamy and fluffy, add strawberry and yogurt, beat for a minute, add the dry flour mixture, blend together and fold gently with a spatula, don't overwork it, quickly transfer it to and greased and flour dusted pan, cook at 350 degrees for 26-30 minutes till a skewer/knife comes out clean.
Cool, overturn the pan onto a presenting plate. You may serve it with dusted sugar. I served it with a lemon sugar glaze ( confectioners sugar 1/2c and lemon juice 1 tsp, and few tsp of hot water, mixed together), melted chocolate and strawberry topping.
The cake was not at all sweet, and the icing made up for it, the only thing I wanted and dint see in the cake, was the color of the strawberry puree, but well... you will get a caramel brown cake, that's because of the wheat flour and brown sugar... I did get the crunch of the strawberry seeds and flavor, so OK.. I will pass :-)