INGREDIENTS:
Makes about: 8 big pieces
1 3/4 cup All purpose flour
3/4 cup Milk powder
2 teaspoons Baking Powder
1 teaspoon Baking soda
1/2 cup or 1 stick Butter
3/4 cup Sugar
1 teaspoon Strawberry essence + Pink food colour
1/2 cup Milk
1/2 cup Curd
1/2 cup Strawberry Puree
For the butterscotch frosting:
1 stick Butter
5 tablespoons Brown sugar
3 cups Icing Sugar
Milk if required
1/4 cup Cashews (Chopped)
PROCEDURE:
1. Preheat the oven to 325F for 10 mins.
2. Dry ingredients mixture:
Sieve together flour, milk powder, baking soda and baking powder.
3. Wet ingredients mixture:
In a bowl cream the butter with sugar. Add strawberry extract. Beat well.
Liquid mixture: In another bowl mix milk, curd, strawberry extract and food colour.
4. Pour half of dry ingredients mixture to butter-sugar mixture. Pour all liquid mixture. Give it a slow mix with spatula.
5. Now pour other half of dry ingredients mixture and slowly mix everything with a spatula. Do not overmix.
6. Grease a baking loaf pan and line it with parchment paper. Pour the prepared batter in the pan. Sprinkle some chopped cashews on the top. Tap the pan gently once or twice to remove any big air bubbles.
7. Bake for 45 minutes or the knife inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack.
8. For frosting: In a saucepan, melt the butter over a medium flame. Stir in the soft brown sugar and remove from the heat source. Mix well until the sugar melts and you have a smooth sauce. Stir in the icing sugar and beat until smooth and glossy. Add milk as required.
NOTES:
1. I copied the frosting method from here.
