Try this delicious strawberry & yoghurt cake
We’ve taken that delicious combo, strawberries and cream, and turned it into a cake. A creamy, dreamy, yoghurt cake that is. No need to thank us.
Ingredients:
- Extra large free range eggs: 3
- Caster sugar: 200 g
- Lemons: 2, juiced
- Self raising flour: 300 g, sifted
- Full cream plain yoghurt: 300 g
- Sunflower oil: ½ cup
- Pink peppercorns, to decorate (optional)
- Strawberries: 6, trimmed and halved
- Caster sugar: 1 tablespoon
- Cream: ¼ cup
- Butter: 125 g, softened
- Icing sugar: 280 g, sifted
Method:
Preheat the oven to 180°C. Beat together the eggs and sugar until pale and creamy. Add the lemon juice, then fold in the flour, yoghurt and oil. Mix well. Spoon the mixture into 2 x 20 cm well-greased cake tins and bake for 30 minutes or until a skewer comes out clean. Cool and remove from the pans.
To make the frosting, sprinkle the strawberries with the caster sugar and chill for 30 minutes while the cakes are baking and cooling. Purée the berries with the cream. Beat the butter and icing sugar until very creamy and add the berry mixture. Spread the icing onto one cake and sandwich the two layers together. Cover the entire cake with the remaining frosting and decorate with pink peppercorns if you like.
Not so keen on baking?