Ingredients for Strawberry And Yoghurt Cake
- Polenta
- Self Rising Flour
- 2 tsp baking powder
- Caster Sugar
- 170g unsalted butter, melted
- 450g plain yogurt (300g for batter, 150g for topping)
- 60ml water
- 250g fresh strawberries (chopped for batter, some sliced for topping)
- Icing Sugar
- 200g all-purpose flour
- 1/2 tsp baking soda
- A pinch of salt
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How to Make Strawberry And Yoghurt Cake
- Preheat oven to 170°C (325°F). Grease and flour a 20cm springform pan.
- In a large bowl, whisk together 200g all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt.
- Add 170g melted unsalted butter, 300g plain yogurt, and 60ml water to the dry ingredients. Beat with an electric mixer until smooth and creamy.
- Gently fold in 250g chopped fresh strawberries.
- Pour batter into the prepared springform pan and bake for 90-105 minutes, or until a wooden skewer inserted into the center comes out clean. Begin checking for doneness at the 75-minute mark.
- Let the cake cool in the pan for 15 minutes before releasing and transferring it to a wire rack to cool completely.
- Once completely cool, top with an additional 150g plain yogurt and remaining sliced strawberries.
- Dust generously with icing sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
142g
Fat
34g
Carbs
22g
