Fluffy yoghurt cake with strawberries

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 Today I'd like to share a recipe for a light yoghurt cake with strawberries.


 

It's easy enough that you need to make it at least once in the summer. It's beautiful, it's fluffy, there is a subtle yoghurt and vanilla undertone, there is pleasant sweetness, but most of all, the special flavour of fresh, ripe strawberries. I highly recommend it for a weekend tea!

You'll find the list of ingredients, method and approximate nutritional values below.



Ingredients

Cake

  • 1.5 cup (~250 g) wheat flour
  • 200 g Greek yoghurt at room temperature
  • 200 g strawberries
  • 3/4 cup (~150 g) sugar
  • 50 ml rapeseed oil
  • 2 large eggs at room temperature
  • 1.5 tsp baking powder
  • 1 tsp vanilla pasta

Crumble

  • 4 tbsp (~50 g) wheat flour
  • 2 tbsp (~25 g) icing sugar
  • 25 g cold butter
  • Icing sugar, for sprinkling

Method

  1. Prepare the crumble. Into a bowl put wheat flour and icing sugar. Add cold butter and work it in to obtain a loose dough resembling wet sand. Set aside into a fridge while working on a cake.
  2. Into a large bowl add two eggs (at room temperature) and 150 g caster sugar. Beat with a mixer at high speed until the eggs double in volume.
  3. Turn the speed of the mixer to the lowest possible setting. Add vanilla paste and mix it in.
  4. Still mixing, slowly trickle in rapeseed oil. The batter should become thick and shiny.
  5. Add in Greek yoghurt (at room temperature) and stir it in with the electric mixer. Only mix the contents of the bowl for 30 seconds, for the ingredients to just combine. 
  6. Sift in flour and baking powder. Mix them in slowly with a silicone spatula or a wooden spoon.
  7. Transfer the batter into a greased square tin (20 cm x 20 cm) lined with baking paper. Even out the top of the cake. Rinse strawberries, pat them dry and slice them in half; place the halves on top of the cake and scatter crumble dough generously on top.
  8. Bake the cake in an oven preheated to 160 deg C with a fan for 40-45 minutes, until a skewer inserted into the middle of the cake comes out dry. 
  9. Once baked, take the cake out of the oven and keep it in the tin for 5 minutes to cool slightly. Remove the cake from the tin and cool it completely.
  10. Sprinkle a generous amount of icing sugar on top.
  11. Enjoy! 

Approximate nutritional value

100 g

  • 276 kcal
  • Carbs: 43 g 
  • Fat: 10 g
  • Protein: 5 g
  • Fibre: 1 g

1 slice (makes 16 slices)

  • 157 kcal
  • Carbs: 24 g 
  • Fat: 6 g
  • Protein: 3 g
  • Fibre: 1 g

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