This strawberry yoghurt cake is all you’d want in a dessert – easy, guilt-free, and decadent. Its melt-and-mix concept makes prepping a breeze, and its usage of yoghurt makes the treat low-fat and a little less sinful, naturally sweetened with strawberries, both macerated and fresh.
Ingredients
- 2½ cups (375 g) self-raising flour
- 250 g strawberries, chopped coarsely
- ⅔ cup (150 g) golden caster (superfine) sugar
- 1 teaspoon vanilla bean paste
- 2 eggs, beaten lightly
- 1 cup (280 g) Greek-style yoghurt
- 125 g unsalted butter, melted
- ½ cup (40 g) roasted almonds, sliced thinly
MACERATED STRAWBERRIES
- 250 g strawberries, halved or quartered
- 1 tbsp lemon juice
- 1 tbsp golden caster sugar
Steps
01.
Preheat oven to 180 C. Line base and side of a 22 cm springform pan with baking paper.
02.
Sift flour into a bowl; stir in strawberries, sugar, vanilla paste, egg, yoghurt and butter until just combined. Spoon mixture into pan; smooth the surface. Sprinkle with almonds.
03.
Bake cake for 50 mins or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes. Release ring; transfer cake to a wire rack to cool.
04.
Meanwhile, make macerated strawberries.
MACERATED STRAWBERRIES
01.
Serve cake topped with macerated strawberries and extra yoghurt.
Cake and macerated strawberries are best made on day of serving.
Photo: bauersyndication.com.au