Coconut Yogurt Cake Recipe | Food Diaries | Zarnak Sidhwa | Bakery Item

Coconut Yogurt Cake is aromatic, tasty and flavorful. Give this very elegant cake recipe a try! Watch this Masala TV video to learn how to make Coconut Yogurt Cake And Afghani chicken Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 12 March 2021. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel @ https://bit.ly/2OqesV8 or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Coconut Yogurt Cake: Ingredients: Unsalted butter 200g Grated lemon zest 2 tsp Caster sugar 3/4 cup Eggs 3 Semolina 60g Ground almonds 1/2 cup Flour 1-1/2 cups Baking powder 1 tsp Grated coconut 3/4 cup Yoghurt 180g Lemon juice 120ml Whipped cream, to serve For Syrup: Caster sugar 370g Grated zest of lemons 2 Lemon juice 1 cup Method: Beat the butter, lemon zest and sugar until pale and fluffy. Add eggs, 1 at time, and mix to combine. Stir in the semolina, ground almonds, flour and coconut. Add yogurt and lemon juice, stirring until just combined (be sure not to overwork the mixture). Spoon batter into prepared pan and bake for 1 hour or until lightly golden on top and a skewer inserted in the centre comes out clean. Remove from the oven, cover with foil and stand for 10 minutes. Meanwhile, for the syrup, combine caster sugar and lemon juice in a saucepan over medium heat, stirring to dissolve sugar. Simmer until slightly reduced, stir in the zest. Using a skewer, prick holes into the cake then pour half of the hot syrup over the top – it will be absorbed through the holes. Leave to stand for 1 hour before removing from pan and transferring to a wire rack to cool completely. Top cooled cake with whipped cream and scatter with extra lime zest. Serve with remaining syrup alongside. Afghani chicken: Ingredients Chicken breast 1/2 kg Garlic cloves ground 5 Curd 2 cups Black pepper, crushed 1 tsp Salt to taste Chaat masala as required juice of lemon. 1 Method: Mix all the ingredients together. Refrigerate overnight. Remove the chicken from the marinade and grill on both sides or until done. Sprinkle chat masala powder, lemon juice and serve hot.