I made my first yoghurt cake a while ago and got hooked. It’s just brings out a light and fluffy taste to it. I have since started experimenting with various different fruits and berries into yoghurt cakes. We went to a strawberry farm last week and picked a lot of strawberries. My daughter was absolutely thrilled with the picking part, not so much with the eating part. She just doesn’t like eating strawberries as much as she likes eating blueberries, bananas or apples. So after giving some strawberries away to our neighbours and making several smoothies, I have finally used up the last batch of strawberries in this cake.
Serves 8 (approx. 379 calories per serve)
Prep time 20 mins
Bake time 40 mins
160g butter, softened
2 vanilla bean pods (if you can’t get pods, vanilla bean paste will do)
180g plain flour
3 tsp baking powder
280g Greek yoghurt
300g strawberries (half chopped into 1cm pieces, other half sliced thinly)
Note: I use a 20cm springform cake pan like this.
Preheat the oven to 180C and grease a cake pan (approx. 20cm) or thereabouts.
Using an electric beater, cream the butter and sugar together until light and fluffy. Then add the vanilla beans, yoghurt and the eggs. If you have a Thermomix, mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula and mix a further 5 sec/speed 4.
Gradually add the plain flour and baking powder into the mix. It gets a bit thick at this point so you may even want to stop using the electric beater and stir if you prefer. If you have a Thermomix, mix 15 sec/speed 4.
Stir through the chopped strawberries and pour the batter into the cake tin.
Lay out the remaining strawberry slice on the top of the cake and bake for about 40 minutes or when it comes out clean with a cake tester.
More Cake Recipes
- Tiramisu Cake
- Nutty Orange Carrot Cake
- Fluffy and Golden Banana Cake
- Chocolate Sponge Cake with Cherries and Cream
- Mom’s Fluffy Chocolate Loaf Cake