Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 1 ½ cup self-rising flour
- ¾ cup castor sugar
- 1 cup greek yogurt
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup olive oil
- 1 lemon zest
- ¼ cup crystalline ginger
Instructions
1. Preheat the oven
Preheat the oven to 180 degree Celsius.
2. Sift the flour
Sift the flour in a medium bowl and set aside. Grease the loaf pan or line cupcake pan, if making cupcakes.
3. Add yogurt and sugar
In another mixing bowl add yogurt and sugar, whisk it till the sugar is dissolved.
4. Add baking ingredients
Add baking powder and baking soda. Let the yogurt mixture sit for 5 minutes.
5. Add liquid ingredients and flour
Mix in olive oil and lemon zest. Lastly, add flour bit by bit. Do not overmix the batter.
6. Ensure the batter is not thick
If you feel the batter is thick, add a little bit of milk.
7. Add ginger
Finally, mix in crystalline ginger.
8. Pour it in a pan
Pour the batter in a loaf pan or divide it into cupcake liners.
9. Baking time
Bake for 30 minutes for a loaf or 20 minutes for cupcakes.
10. Add foil (if necessary)
If you feel the top is getting too brown and the middle of the cake is not being cooked, cover the pan with a foil and bake on the lower rack.
11. Serve it and enjoy!
Serve warm or refrigerate. Consume within 3-4 days. One more important note… Don’t forget to enjoy it!
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
