Recipe

Melt-and-mix strawberry yoghurt cake

Try this easy melt-and-mix cake for your next afternoon tea.

  • 1 hr 15 mins preparation (plus standing and cooling)
  • Serves 8
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Ingredients

  • 2½ cups (375g) self-raising flour
  • 250 grams strawberries, chopped coarsely
  • ⅔ cup (150g) golden caster (superfine) sugar
  • 1 teaspoon vanilla bean paste
  • 2 eggs, beaten lightly
  • 1 cup (280g) greek-style yoghurt
  • 125 grams unsalted butter, melted
  • ½ cup (40g) roasted almonds, sliced thinly
  • 1 cup (280g) greek-style yoghurt, extra
macerated strawberries
  • 250 grams strawberries, halved or quartered
  • 1 tablespoon lemon juice
  • 1 tablespoon golden caster (superfine) sugar

Method

  • 1
    Preheat oven to 180°C/350°F. Line base and side of a 22cm (9-inch) springform pan with baking paper.
  • 2
    Sift flour into a bowl; stir in strawberries, sugar, vanilla paste, egg, yoghurt and butter until just combined. Spoon mixture into pan; smooth the surface. Sprinkle with almonds.
  • 3
    Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes. Release ring; transfer cake to a wire rack to cool.
  • 4
    Meanwhile, make macerated strawberries.
  • 5
    Serve cake topped with macerated strawberries and extra yoghurt.
Macerated strawberries
  • 6
    Combine ingredients in a small bowl; stand for 20 minutes.

Notes

Cake and macerated strawberries are best made on day of serving.

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