Combining food and people with photography is making me so happy right now. I ADORE doing food shoots, but I love people too and sometimes I need to get out from behind my computer and interact a little. So I put it out to some of the bloggers in the Bright Eyed and Blog Hearted group that I am a member of and we came together last week to have a little fun on the beach in Burleigh.
The sun is setting so early these days on the Gold Coast and it was a bit of a rush trying to beat the setting sun, but we got it. Karla and Meg are such beautiful souls and it shines through in the photos. Pour yourself a cup of
healthy hot chocolate, curl up with your laptop and hop on over to their respective blogs Times of Layt and Adventuring Home. You won’t be disappointed.
Now lets chat cake. Or Yogurt Cake to be specific. It’s very similar to a French clafoutis and equally as delicious. Ok so I have tried and tested this recipe in 2 ways.. whisking the egg whites to stiff peaks and adding whole eggs without separating them and the one with the whisked egg whites comes out really light and fluffy and quite a delight, but I also really liked it when I didn’t separate the eggs. It was heavier, denser and more like clafoutis than a soufflé.
Credits: Models: Karla Layton and Meg O’Sullivan, styling, photography and recipe by Jo Anderson, dreamcatcher from Summer and the Gypsy
- 4 eggs separated
- ½ cup castor sugar
- 3T self rising flour
- 1 tsp ground cinnamon
- 1½ cups Greek yogurt
- zest and juice of ½ lemon
- 1 T icing sugar for dusting
- 3 pears, peeled * brush with a little lemon juice to prevent browning
- 1 cup sugar
- 1 cinnamon stick, 3 cardamon pods.. Don't worry if you don't have these, a teaspoon of ground cinnamon will do fine as well.
- Preheat the oven to 180C and line a 22cm spring form tin with grease proof paper
- Bring 4 cups of water to the boil with the poaching sugar and spices then reduce the heat to a simmer. Core the peeled pears, slice them in half and add them to the poaching liquid making sure they are covered. Poach for 25 minutes or until the pears are soft. Drain the pears and set aside, keeping 100 ml of the poaching liquid
- Using an electric beater, beat the egg yolks and sugar until light and creamy.
- Add the flour and cinnamon and mix until combined
- Add the yogurt and lemon zest and juice and combine well
- In a separate bowl beat the egg whites to form stiff peaks then fold them into the yogurt mixture. Folding in from the bottom up until the mixture is well combined
- Pour the mixture into the spring form tin then place the pears on top
- Bake in the oven for 50 minutes or until it starts to brown on top.
- It will rise significantly and fall upon cooling. Brush the pears with poaching liquid and dust with a little icing sugar before serving.
- Makes: 1 cake
Beauutifull! photo shoot. Just stunning!
Beautiful, Jo! Love your images and the cake sounds divine.
Jo this is beautiful!!! Oh my goodness in every aspect – the food and the girls!!! So exquisitely done I love it thank you for sharing!! x
Jo your talent both in the kitchen and behind the camera never ceases to amaze me! Absolutely gorgeous!
Jo, your pictures are absolutely stunning!!! I am so in love with your style, wish I lived closer. The girls look so gorgeous too, love our little bloghearted family xo
Absolutely love this Jo! The feel + energy of this afternoon just oozes through in these photographs! I wish I lived closer to have been able to join in. You are so incredibly talented. Keep it up lovely! xo
Thank you so much honey! big love to you
Gorgeous photos, styling and cake! Love the painted pallet as the table too. Wish my visits to the beach were this beautiful.