33 minutes ago
Friday, March 21, 2014
Have you ever heard of Noosa yoghurt? Well, neither had I until just recently.
Noosa's philosophy is combining Aussie Culture and Colorado Fresh:
n. [ah·zee kol·chah]
An attitude and ethic that is easy-going, fun, barbie/beach/bevvie-loving, sports-mad, good-humored, extroverted, and generally convivial in every way.
adj. [kahl·o·rad·o fresh]
Hand-crafted daily, at a family-owned dairy farm of happy cows in Colorado, USA.
These two come together to make a very different type of yogurt (they spell it "yoghurt").
It's all natural, period. They are rBGH free, gluten free and probiotic.
No non-yogurt ingredients that you find in other products (like cornstarch, xanthum gum, splenda).
This is not a Greek style yogurt, but a traditional, old school yogurt.
This is what yogurt should taste like. Tangy and rich.
It is a full fat, high protein yogurt, which I like.
And shouldn't we be going back to REAL foods with REAL fats like our grandmother's ate?
Yogurt should be yogurt. Basic and delicious, tasting of good fresh ingredients.
I tried the lemon, blueberry, honey, raspberry and tart cherry. They were all special and unique, unlike any other yogurt out there. Henry said it was the best yogurt he has ever had, rivals with our French favorite.
If you can't find Noosa, go to their website and use their locator.
I baked this AMAZING Honey Yogurt Cake using Noosa honey yoghurt, and though the recipe is a bit time consuming, it was one of our favorite snack cakes of all time, and worth the effort.
Not too sweet, but moist and rich, tasting like a sticky bun!
The candied walnut topping is the bomb!
There is only half a stick of butter in the entire cake, so I could eat 2 pieces instead of one.
I was worried about inverting this cake and having it stick to the bottom of the pan.
Results? Full release.
Came out of the pan like a dream.
The key to success is using the right size pan. Mine was 7" x 10", so try and get close to that size, I guess an 8" x 10" would work too (but 9 x 13 will be too big).
This cake stayed moist for days and made a lot of squares, the perfect Easter brunch cake.
Best Honey Yogurt Cake: (adapted from a Greek website) makes about 16 squares
Spray a 7" x 10" size pan liberally with cooking spray (or 8" x 10" pan).
Preheat oven to 350F.
4 tbsp unsalted butter
5 tbsp brown sugar
3/4 cup finely chopped walnuts
In a small skillet, melt the butter then add in the brown sugar and chopped walnuts, stir until the sugar is dissolved.
Spread this mixture on the bottom of the baking pan.
In a large bowl, combine:
1 1/3 c all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp baking soda
In another large bowl, combine:
1/4 tsp ground cloves
1 cup sugar
1 cup (8 oz.) of Noosa Honey Yogurt (or full fat vanilla yogurt of your choice)
3 large eggs
1/2 cup mild olive oil (there's that olive oil again!)
4 tbsp fresh orange juice
1 tbsp orange zest
1 tsp vanilla
Slowly add the dry ingredients into the yogurt egg mixture. Whisk only to combine. Do not overmix.
Pour the batter on top of the walnuts in the pan and bake 35-40 minutes until top is golden brown.
Important: Let the cake rest in pan for 10 minutes, then carefully loosen sides with a knife and invert onto a baking rack.
My cake came out easily (for a change!!!).
Now you are ready for the syrup.
1/4 cup honey
1/4 cup water
6 whole cloves
1 tbsp lemon zest
Boil the syrup for a few minutes until golden.
Brush syrup all over cake, discarding the cloves.
Let completely cool.
The cake will harden on the top and the walnuts will get caramelized and candied.
Cut into squares and serve with yogurt.
(PS. As always, this review is based on my own opinions. No one paid me or twisted my arm or forced the product down my throat. I truly loved it).