Kewra And Almond Cork Cake

200g plain flour
100g skimmed milk powder
160g icing sugar (confectioner’s sugar)
1 tbsp vanilla extract (or the seeds from 1 fresh vanilla pod)
100g butter, softened
2 tsp’s baking powder
1 tsp bicarbonate of soda
½ cup plain natural yogurt
½ cup water
½ cup milk
2 tbsp kewra (screwpine leaf) water
¼ tsp amond extract

For the whipped cream:
250ml whipping cream, cold
¼ tsp almond extract
½ tsp kewra water
¼ cup icing sugar
Green food colour (optional)

1. Whip all of this together until it reaches stiff peaks (but don’t let it turn into butter!)

METHOD:

1. Sift together the plain flour, skimmed milk powder, baking powder and bicarbonate of soda. Set aside.

2. In a separate bowl cream together the icing sugar, vanilla, kewra water, almond extract and butter.

3. Gently mix in half of the sifted flour mixture.

4. Add the milk and water and mix until there are not any lumps (but don’t overwork it).

5. Add the yogurt and the remaining sifted flour mixture, then fold these in using a metal spoon. Take care not to beat it too much.

6. Grease and line your muffin tin, filling them just under ¾ of the way up. Bake in a preheated oven at 180 degrees Celsius for 20-25 mins.

7. Remove from the oven and allow to cool for 20 minutes and then remove the cakes from the tin (this will stop them from losing their shapes).

8. When completely cooled, pipe on the almond and kewra cream.