Lemon Yoghurt Cake with Lemon Basil Syrup

Every time  a new year begins , I always wonder whether that year will be happy or crappy .Well so far, its been a teeny bit of happy and a bucket load of crappy and at the rate it's going it seems the bucket is going to overflow . The only way I find my worries melting is by baking cakes , which I haven't done lately .So to make up for my happy , I decided to make one .This is a simple lemon yoghurt cake with lemon basil syrup .It's a very moist and zest cake and I hope you guys like it , so here goes..............

INGREDIENTS

150 gms butter room temp
1 and 1/4 cup caster sugar
2 eggs
1 tsp vanilla
1 and 1/2 cup flour
1 and 3/4 tsp baking soda
1/4 tsp salt
1/2 cup yoghurt
1/4 cup milk
zest and juice of a lemon

for the syrup 

1 cup water
1/2 cup sugar
zest and juice of a lemon
a handful of basil chopped

METHOD

Cream the butter and sugar till pale and fluffy .
Add the eggs and vanilla and beat well .
Sift the dry ingredients together .
Mix the yoghurt and milk .
Now add the wet and dry ingredients to the batter ending with the dry .
Stir in the zest and juice of a lemon .
Grease and flour a bundt pan and add the batter in it .
Bake in a prehated 180 c oven for about 30-35 min .
For the syrup add all the ingrdients except for the basil in a saucepan and bring it to boil .
turn off the heat and add the basil .
Cool the cake and pour syurp over it and garnish with extra basil leaves .
Serve and enjoy .

Pizza From My Garden

I am really proud of this dish not that this is something  fancy ,but because all the ingredients I have used here are from my small veggie garden . The place I moved to recently has a little space to do my vegetable gardening . I was not very fond of gardening , but now I am so excited to do it , every morning when I wake up the first thing I do is go and have a look at what has grown . Except for the cheese and olive oil everything on here is home made . I know you guys can't see me but I am beaming with pride ear to ear : D . so here goes....................

INGREDIENTS

for the base 

1 cup warm water
2 tbsp olive oil
1 and 1/2 cup unbleached white flour
1 and 1/2 cup of wholemeal flour
1 tsp salt
2 tsp sugar
1 tsp yeast

for the topping

1 cup of cherry tomatoes
a handful of mint, basil, rosemary, thyme and parsley
2 tbsp olive oil ( good quality )
salt & pepper to taste
1/2 cup feta cheese
1/4 cup parmesan cheese


METHOD

Mix all the ingredients for the dough and set aside in a greased bowl and cover with greased plastic wrap to rise for about 1 hour . Knock back the dough again and leave to rise for about 30 min. If you have a bread machine , then add the ingredients in the order given and set it on dough cycle.
Halve the cherry tomatoes and add it in a bowl .
To this add the oil , salt and pepper and the herbs and set it aside for half hour .
Divide the dough in half , you can save it in the fridge .
Use one half and roll the dough into any shape you want . Stretch it as thinly as possible , it will be much crisper.
Spread the tomato mixture evenly on top .
Crumble the feta cheese and sprinkle it all over .
Top with the parmesan cheese .
Bake in a preheated 180 c oven for about 15 min .

P.S : I forgot this , it tasted super !!!!!!!!!!!! ;P