Strawberry and yoghurt cake
Chef:
Neil Perry
Prep:
15 mins
Cook:
120 mins
This delicious strawberry and yoghurt cake is a real winner.
200g polenta
200g self-raising flour
1 tsp baking powder
275g caster sugar
110g butter, melted
500g natural yoghurt
200ml warm water
600g strawberries, chopped icing sugar, for dusting
Preheat oven to 170°C / 325°F / Gas Mark 3. Line and grease a 20cm spring-form tin.
Place dry ingredients in a large mixing bowl. Stir to combine and make a well in the centre.
Add the butter, 300g yoghurt and water and beat until well blended. Stir through half the strawberries and pour into the tin.
Bake for two hours or until a toothpick inserted into the centre comes out clean.
Remove from oven to a cooling rack and stand for 15 minutes before removing from tin.
Once completely cool, top with remaining yoghurt and strawberries.
Dust with icing sugar before serving.
Serves
12-16
Preparation Time
15 minutes
Cooking Time
120 minutes
Main ingredients
Dairy, Flour, Fruit, Sugar
Recipe Type
Party Food, Dessert
Level of Difficulty
Easy
These recipes come from Simply Good Food by Neil Perry, published by Murdoch Books.
