Strawberry yoghurt cake

A delicious and buttery yoghurt cake. Delicate and beautifully fragrant with fresh strawberries. A simple recipe made with yoghurt and fruit – you can easily adapt it and use other seasonal fruits. Best served with a light dusting of icing sugar.

Ingredients for the strawberry yoghurt cake:

• 165 g butter
• 160 g caster sugar
• 8 g vanillin sugar or 1 tsp vanilla extract
• 3 large eggs
• 150 g natural or Greek yoghurt
• 270 g plain flour
• 2 tsp baking powder
• 500 g strawberries

All ingredients should be at room temperature. Hull the strawberries and cut any larger ones in half.

Place the butter, caster sugar, and vanillin sugar (or vanilla extract) in a mixing bowl. Beat until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Sift in the plain flour and baking powder, then add the yoghurt. Gently mix with a spatula until just combined — do not overmix.

Line a 24 cm square tin with baking paper. Spoon the batter into the tin and level the top. Arrange the strawberries evenly over the batter.

Bake at 170°C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin.

Dust with icing sugar before serving.

Enjoy!