Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
For Cake
- 150g Self Rising Flour
- 130g Yogurt
- 150g Raw Sugar
- 1 Large Egg
- 90ml Olive Oil
- 1 Large Lemon Zest
- 1 Large Lemon Juice
- ½ tsp Vanilla essence
For Icing
- 1 Tbsp Raw Sugar
- 150ml Fresh Cream
- 2 tbsp Roasted Desiccated Coconut (optional)
Instructions
1. Add wet ingredients
Preheat the oven to 175 degrees celsius. Add yogurt, olive oil, egg, lemon zest, lemon juice and mix thoroughly with a whisk.
2. Add sugar to the mixture
Mix sugar in the yogurt mixture until melted.
3. Add flour
Now add flour, bit by bit, and whisk until there are no lumps, then add vanilla essence.
4. Pour the mixture into a tray
Line a 6”x6” tray with parchment paper and pour the batter using a silicone spatula.
5. Bake time
Bake the cake for 30 minutes. Poke with the knife to see if it comes out clean. If it does, it is ready.
6. Cutting
Make sure the cake is cold or at room temperature before cutting it into equal pieces.
7. Prepare the icing
For icing simply whip cold fresh cream with sugar until stiff peaks.
8. Pipe each piece
Pipe on each piece and sprinkle coconut for garnish.
9. Serve and Enjoy!
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 with as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours.
When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.
This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.
