Strawberry yoghurt cake

Whether enjoyed as a sweet treat with afternoon tea or served as the grand finale to a special occasion, this Strawberry Yoghurt Cake is sure to leave a lasting impression on all who indulge.
Strawberry yoghurt cake
1H 15M




Step 1

Preheat oven to 180°C/160°C fan. Grease a 22cm springform pan. Line base and side with baking paper.

Step 2

Sift flour into a large bowl. Stir in strawberries, sugar, vanilla paste, egg, yoghurt and butter until just combined. Spoon mixture into pan, smoothing the surface. Sprinkle with almonds.

Step 3

Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Cover loosely with foil halfway through baking if almonds are over-browning. Leave cake in pan for 10 minutes. Release ring and transfer cake to a wire rack to cool.

Macerated Strawberries

Step 4

Combine ingredients in a small bowl; stand for 20 minutes.

Step 5

Top cake with macerated strawberries and dust with icing sugar. Serve with extra yoghurt.
Undecorated cake suitable to freeze.

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

From the Test Kitchen

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