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!
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