Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 300g all-purpose flour
- 275g Greek Yogurt
- 300g Castor sugar
- 180g oil (any non-fragrant oil)
- 2 tsp baking powder
- 2 medium eggs
- 1 lemon zest + 1 lemon zest for garnish
- 2 tangerine juice (optional)
- 80g Greek yogurt for garnish
- 10-15 fresh strawberries for garnish
Instructions
1. Preheat the oven to 160 degrees Celsius.
2. In a medium bowl, sieve flour and baking powder, keep it aside.
3. In a mixing bowl, add eggs and castor sugar, whip with a whisk until fluffy, add yogurt and lemon zest, mix until the yogurt is well incorporated. Now add oil, tangerine juice (optional) and flour slowly until well combined.
4. Grease a 7 inch ring cake tin, making sure the tin is well greased in between the middle part. Pour the cake batter and cover 2/3rds of the tin.
5. Bake it for 30 minutes until the edges turn golden brown.
6. Once cooled, garnish with Greek yogurt and fresh strawberries.
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.
