Strawberry yoghurt cake
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Time to make:
1 hr 20 mins (Hands-on time: 20 mins, Cooking time: 60 mins)
$0.60 per serve
(at time of publication)
Full ingredients list:
150g reduced-fat table spread
2/3 cup firmly packed brown sugar
seeds of 1 vanilla bean
1 cup self-raising flour
1 cup plain flour
3/4 cup low-fat Greek-style yoghurt
250g punnet strawberries, halved
1 tablespoon demerara sugar
icing sugar, to dust
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Grease a 20cm springform pan; line base and side with baking paper.
Step 2 Put table spread, brown sugar and vanilla seeds in a mixing bowl; beat with an electric mixer until pale and creamy. Add eggs to bowl, one by one, beating well after each addition. Fold flours and yoghurt into batter.
Step 3 Spoon batter into prepared pan and smooth surface with a spatula. Top batter with strawberry halves and sprinkle with demerara sugar. Place pan in oven and bake for 1 hour, or until a skewer inserted into cake centre comes out clean.
Step 4 Dust strawberry yoghurt cake with icing sugar; serve warm.
Replace strawberries with raspberries, or peach or plum halves.
About this recipe
First published: October 2014