A delicious yet not overly sweet Greek yoghurt and strawberry cake flavoured with lemon juice & zest, two whole teaspoons of vanilla extract then topped with lots of fresh strawberries, flaked almonds and dusted with powdered sugar.
I find the strawberries taste even more crunchy and sweet when marinated in some of the sugar and lemon juice so don't skip this step. This cake is the perfect spring and summer treat that is very easy to put together and a great way to use up some fresh strawberries.
A delicious yet not overly sweet Greek yoghurt and strawberry cake flavoured with lemon juice & zest, two whole teaspoons of vanilla extract then topped with lots of fresh strawberries, flaked almonds and dusted with powdered sugar.
I find the strawberries taste even more crunchy and sweet when marinated in some of the sugar and lemon juice so don't skip this step. This cake is the perfect spring and summer treat that is very easy to put together and a great way to use up some fresh strawberries.
Yields1 Serving Prep Time5 minsCook Time40 minsTotal Time45 mins
1 & 3/4 cup (210g) plain flour ¾ tsp baking soda pinch of salt ¾ cup (175g ) white sugar juice & zest of 1 large lemon ½ cup (118ml) olive oil 2 tsp vanilla extract 1 cup (250) Greek yoghurt 2 eggs, beaten 1 lb (450g) strawberries, hulled & halved 2 tbsp flaked almondsTo serve powdered sugar for dusting whipped cream strawberries
11. Preheat the oven to 180C (356F) and grease a 9 inch cake tin with olive oil and dust with a little flour. Wash, dry then hull and halve the strawberries and place in a bowl.
2.In a large bowl combine the flour, salt and baking soda. In a separate bowl combine the sugar and lemon zest. Use your fingers to press the lemon zest into the sugar then add in the lemon juice. Take just two tbsp of this sugar mixture and add to your halved strawberries, toss the strawberries in the bowl to coat with sugar all over.
3. In the bowl with the rest of the sugar and lemon juice, add in the olive oil, vanilla extract, Greek yoghurt and two beaten egg. Whisk all wet ingredients together then add the mixture to the flour mixtrue and whisk well to combine.
4. Pour the batter into the prepared cake tin and top with the strawberry halves then place the flaked almonds between the strawberries. Bake in the oven for 40 minutes or until a toothpick inserted in the centre comes out clean. Once done remove from the oven and leave to cool on a wire rack. Once cooled dust the cake with some powdered sugar and serve with whipped cream and any left over strawberry pieces.
1. Preheat the oven to 180C (356F) and grease a 9 inch cake tin with olive oil and dust with a little flour. Wash, dry then hull and halve the strawberries and place in a bowl.
2.In a large bowl combine the flour, salt and baking soda. In a separate bowl combine the sugar and lemon zest. Use your fingers to press the lemon zest into the sugar then add in the lemon juice. Take just two tbsp of this sugar mixture and add to your halved strawberries, toss the strawberries in the bowl to coat with sugar all over.
3. In the bowl with the rest of the sugar and lemon juice, add in the olive oil, vanilla extract, Greek yoghurt and two beaten egg. Whisk all wet ingredients together then add the mixture to the flour mixtrue and whisk well to combine.
4. Pour the batter into the prepared cake tin and top with the strawberry halves then place the flaked almonds between the strawberries. Bake in the oven for 40 minutes or until a toothpick inserted in the centre comes out clean. Once done remove from the oven and leave to cool on a wire rack. Once cooled dust the cake with some powdered sugar and serve with whipped cream and any left over strawberry pieces.
Ingredients
Directions
1. Preheat the oven to 180C (356F) and grease a 9 inch cake tin with olive oil and dust with a little flour. Wash, dry then hull and halve the strawberries and place in a bowl.
2.In a large bowl combine the flour, salt and baking soda. In a separate bowl combine the sugar and lemon zest. Use your fingers to press the lemon zest into the sugar then add in the lemon juice. Take just two tbsp of this sugar mixture and add to your halved strawberries, toss the strawberries in the bowl to coat with sugar all over.
3. In the bowl with the rest of the sugar and lemon juice, add in the olive oil, vanilla extract, Greek yoghurt and two beaten egg. Whisk all wet ingredients together then add the mixture to the flour mixtrue and whisk well to combine.
4. Pour the batter into the prepared cake tin and top with the strawberry halves then place the flaked almonds between the strawberries. Bake in the oven for 40 minutes or until a toothpick inserted in the centre comes out clean. Once done remove from the oven and leave to cool on a wire rack. Once cooled dust the cake with some powdered sugar and serve with whipped cream and any left over strawberry pieces.