Friday 26 February 2016

Banana Blueberry Yogurt Pound Cake 香蕉蓝莓优格磅蛋糕 (中英加图对照食谱)

I haven't bake a pound cake for quite some time and decided to try a new flavour. Since I've got honey greek yogurt, bananas and blueberries at home, I decided to combine these ingredients to bake a healthy one, at the same time try out my new Mastrad Savarin Cake pan. This cake turns out moist even though butter is cut substantially. This is due to the generous amount of Greek-style yogurt and mashed bananas which are healthy substitutes for fat in this recipe. 

好久没烤磅蛋糕了,也想尝试新口味, 就做了这健康的香蕉蓝莓优格磅蛋糕。这食谱用了大量的希腊式优格和香蕉,所以即使奶油的份量减了许多,蛋糕的质感依然湿润。 

This is the French Mastrad silicon cake mould I used to bake this pound cake.

Banana Blueberry Yogurt Pound Cake 
(english recipe modified greatly from 'here', chinese recipe translated by bakingtaitai)

Can you spot the little 'heart' on the cut-out piece? :)  

Ingredients: (this recipe makes an 8" cake, click 'here' for pan conversion if you are using other sizes of pan)

240g plain flour (I used Blue Jacket unbleached all purpose flour)
1 tsp baking powder 
(I used aluminium-free baking powder which is healthier and improves the taste of your bakes)
1/2 tsp baking soda
1/4 tsp salt
100g unsalted butter, soften at room temperature
150g caster sugar
2 large eggs (I used eggs weighing 65g each)
1/2 (3 inches) vanilla bean pod
250ml plain or greek-style yogurt (I used honey greek yogurt)
300g bananas, without skin (approximate 3 large)
1 punnet (125g) fresh blueberries, washed & pat dry

240克 中筋面粉(我用水手牌特级粉心粉
1小匙 泡打粉
1/2小匙 苏打粉
1/4小匙 盐
100克 无盐奶油,室温下软化
150克 细砂糖
250毫升 普通或希腊式酸奶(我用蜂蜜希腊式酸奶)
300克 香蕉,去皮 (大约三大条)
125克 新鲜蓝莓, 洗净擦干


1. Grease the baking pan.
1. 烤模抹油。

2. Weigh the ingredients.
2. 称量食材。

3. Remove seeds from the vanilla pod and add to eggs, slightly beat together. 
3. 取出香草籽,放入鸡蛋稍微搅拌一下。

4. In a bowl, whisk together flour, baking powder, baking soda and salt.
4. 在一个碗里,放入面粉,泡打粉,苏打粉和盐,一起搅拌。

5. Mashed the bananas. 
5. 香蕉压成泥状。

Preparation work all done.

Method 做法:
1. Use an electric mixer to cream the butter and sugar together until well combined.

2. Beat in the eggs and vanilla mixture gradually. Scrape the sides when necessary.
2. 逐渐加入鸡蛋和香草混合物,搅拌均匀。

3. Using lowest speed, mix in one third of the flour mixture, followed by yogurt. Mix in another third of the flour mixture, followed by the mashed banana. Mix in remaining flour mixture until no flour is seen. (Mix the dry and wet ingredients until just combined will do. Do not over mix or you will overdeveloped the gluten causing the cake texture to be dense and hard) 
3. 用最低速度,拌入

4. Dust 
the blueberries with a little flour and add to the batter. (This will prevent the blueberries from sinking all to the bottom.) 

5. Pour batter into prepared pan.
5. 面糊倒入烤模。

6. Bake in a preheated oven at 170°C and bake for about 60 minutes or until a toothpick inserted into the center of the cake comes out clean. (My oven temperature setting: 150°C- 30 mins, 160°C- 20 mins)
6. 放入预热烤箱以170摄氏度烘烤约60分钟或直达竹签插入中心没有粘黏就可以
取出。(我的烤箱调的温度是:150°C- 30 分钟,160°C- 20分钟)

7. Remove from the oven, allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before storing in an air-tight container.
7. 从烤箱取出,蛋糕在烤模放凉十分钟,再取出倒放在凉网上,待凉透就可以放入密封盒保存。

It is normal for pound cakes to have cracked top. 


Feedback given by readers who have tried out this recipe:

Asnah Ishah says, "My husband gave thumbs up, very tasteful, this recipe is a keeper!" 

Chong Tet Chu says," I like this recipe very much, firstly because I love blueberries, secondly it uses lesser butter and thirdly it is very moist, soft and healthier!Thank you!" 

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”

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shirley said...

Hi what is aluminum free baking powder?what the different between this and the normal baking powder? where can I buy from?thks

Baking Taitai said...

Hi Shirley, aluminium-free means the baking powder does not contain aluminium at all. The normal baking powder contains aluminium and it gives food a vaguely metallic taste plus there are also associated health concerns with any increase in aluminum in our diets. Thus, I prefer to use aluminium-free baking powder which is healthier and improves the taste of your bakes too.

Angie said...

hello Cheryl
i do not hv a silicon tube cake mould, can i use a 8"round cake pan or muffin tray?