This light and airy sponge is loaded with sweet and juicy strawberries. It's made with yogurt, which makes it very low-fat, moist and airy!
Keyword strawberry cake, summer cake
Prep Time 25minutes
Cook Time 30minutes
Total Time 55minutes
300gplain flour(spelt flour also works well in this recipe)
250mlplain yogurt(I've used plain soya yogurt)
500gfresh strawberries(hulled and halved or quartered)
Pre-heat the oven to 180 C. Using a little bit of olive oil or butter of choice, grease up the baking tin, I've used 23 cm loose-bottomed tin.
Sieve the flour and baking powder into a large bowl and set aside.
Using an electric whisk, beat together the eggs, sugar and vanilla until pale and fluffy (it should take about 6 minutes). Add yogurt, olive oil and flour with baking powder. Using a wooden spoon or spatula, gently mix the ingredients together, until just combined. Do not over-mix. You want to keep the mixture as airy as possible.
Pour the cake mixture into prepared baking tin, and top with a layer of fresh strawberries, keeping a little space between each strawberry. Place in the oven and bake for about 25- 30 minutes until lightly golden and the inserted toothpick comes out clean.
Once baked, top the cake up with the remaining strawberries and icing sugar.
Make sure your eggs and yogurt are at room temperature
You can adjust the amount of sugar in this recipe, feel free to add more or less, to your liking.
This cake is best eaten fresh, on the same day.
If you want your strawberries to have this extra juicy appearance, sprinkle some caster sugar over them and set them aside for a couple of minutes.