I know, I actually didn’t think it was possible that she would cook or bake. I honestly assume most actresses don’t cook and most likely are on a never ending cleanse consisting of green juice and weird doctored lemonades. Well, Ali Larter, you have changed my beliefs! And now I’m totally obsessed with your cake. But don’t worry I won’t need to stalk you or frame you to get a hold of it. Luckily, I can just make it at home. Thanks, girl! I appreciate your share tactics! The joy of making this cake is that the batter is totally delicious. And when I say totally, I mean to-ta-lly, possibly LE-GEN-DARY. I could have eaten the whole thing, but then my stomach said, bake that cake and share it quick. Said no one’s stomach ever! Now, I haven’t made a cake in years. I didn’t have cake pans up until yesterday. I confess! I do like cake, but it just never seemed like something I’d make. Or in actuality, I assumed I’d fail. But I decided to try it. The worst that could happen was I’d burn it. Right?! Well I didn’t burn it, though I think if I make this a second time I’ll go with a 35 minute baking time rather than a 40 minute baking time. Just to get a slightly lighter hue on the outside of the cake. But it’s almost time to dive right into this, and I’m getting excited. I dare you to make this for a nice summer treat! Who doesn’t love mint and strawberries? If you just said you don’t, then we may have to be friends in fall once the mint and strawberry season has passed. Sorry y’all I still have my priorities.
STRAWBERRY MINT CAKE
exact directions from Yahoo Food
Ingredients for Cake:
4 large eggs ¾ cup plain Greek yogurt (do not use nonfat or low-fat) 1 ½ teaspoons vanilla extract 2 cups cake flour 1 teaspoon baking soda ½ teaspoon sea salt ¼ teaspoon cornstarch 2 cups sugar 12 tablespoons (1 ½ sticks) unsalted butter, room temperature ¼ cup fresh mint leaves, finely chopped
Ingredients for Filling:
Two 16-ounce containers fresh strawberries, hulled, sliced, divided (save a few beauties to garnish top of cake) Zest of ½ lemon (about 1 teaspoon) 1 ½ cups chilled heavy whipping cream 3 tablespoons sugar ½ teaspoon vanilla extract
Directions for Cake:
Position the rack in the center of the oven and pre-heat to 325°F. Butter two 8-inch round cake pans with 1 ½-inch-high sides. Dust the pans lightly with flour, tapping out excess flour.
Combine the eggs, yogurt, and vanilla in a medium bowl. Whisk to blend well. Combine the flour, baking soda, salt, and cornstarch in another medium bowl; whisk until blended. Combine the sugar and butter in a large bowl. Using an electric mixer, beat the sugar mixture on high speed until light and fluffy. Reduce the speed to medium and slowly add the egg mixture until well blended. Reduce the speed to low and gradually beat in the flower mixture until the batter is smooth. Stir in the fresh mint.
Divide the batter evenly between the prepared cake pans; smooth the tops. Lightly tap the pans on the work surface to allow the batter to settle evenly in the pans and to prevent air bubbles from forming. Bake the cakes until a tester inserted into the center of the cakes comes out clean, about 40 minutes. Remove the pans from the oven and transfer to a wire rack and allow for the cakes to cool, 15 to 20 minutes in the pans. Run a small knife between the sides of the pans and the cakes to loosen. Invert a plate atop the pan of each cake. Hold the plate and cake pan firmly together and invert the cakes, allowing them to settle onto the plates. If necessary, tap the bottom of the pans to release the cakes. Remove the pans.
Directions for Filling:
Combine half of the strawberries and the lemon zest in a medium saucepan. Cook over low heat just until the berries are fragrant and slightly softened, about 2 minutes. Remove the saucepan from the heat. Transfer the berry mixture to a medium bowl and cool completely. Stir in the remaining strawberries.
Using an electric mixer, beat the whipping cream, 3 table spoons sugar, and vanilla in a large bowl until medium-stiff peaks form. Do not overbeat.