Fresh strawberry yogurt cake
Now that the strawberries are in full season, here’s a lovely cake recipe.
200g butter, softened
450g granulated sugar
3 large eggs
3 tablespoons lemon juice, divided
Zest of 1 lemon
625g all-purpose flour, sieved
1/2 teaspoon baking powder
1/2 teaspoon salt
200g plain Greek yogurt
300g fresh strawberries, diced
125g powdered sugar
Preheat oven to 190 degrees C.
Grease and flour a 25cm Bundt cake mould.
Sift together the 600g of the flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining 25g of flour. Gently mix them into the batter.
Pour the batter into the Bundt mould. Place in the oven and reduce the temperature to 160 degrees C. Bake for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Allow to cool at least 20 minutes in the mould, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.
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