Fresh strawberry yogurt cake
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!
Servings 12 people
Calories 298kcal
Ingredients
- 300 g plain flour (spelt flour also works well in this recipe)
- 2 tsp baking powder
- 100 g caster sugar
- 1 tsp vanilla essence
- 2 tbsp olive oil
- 2 large eggs
- 250 ml plain yogurt (I've used plain soya yogurt)
- 500 g fresh strawberries (hulled and halved or quartered)
- 50 g icing sugar (optional)
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 298kcal