Strawberry and Pepper Yoghurt Cake

Fragrant, juicy, in season strawberries are a joy so I was pleased to stumble across this David Herbert recipe. Simple to prepare and easy to make.  You use half the startup mixture as the base then add the yoghurt, eggs etc to the remaining half.  When cooked, the base forms a soft crust and the filling tastes similar to a baked cheesecake.  The aroma is so tempting – the family will gather in anticipation. I suggest serving it with a berry coulis and cream.  Decadent but yummy. Also depending on brand of baking powder this could be a gluten-free recipe.

Best eaten the same day or next day.     Enjoy!  Colleen

 

Strawberry Yoghurt Cake:Feed Your Inner Cook

Strawberry Yoghurt cake:Feed Your Inner Cook

Preparation    15 – 20 minutes

Cooking           50 – 70 minutes

Serves              8 – 10  

Ingredients

125 gram softened butter

225 gram Brown Sugar

350 gram Ground Almonds

Pinch salt

2 eggs

250 gram Greek yoghurt

Grated zest of 1 lemon

1 teaspoon Baking Powder.  Check brands if you need this to be Gluten Free.

250 gram Strawberries, quartered – pop in a small bowl tossing with the pepper

Freshly ground Black Pepper

Handful flaked almonds to generously sprinkle over top

1 tablespoon sugar to sprinkle over top

Icing sugar to dust (optional)

Method

Preheat oven to 165-170 ˚C

and prepare a 22 -24 cm springform tin with baking paper or greased well.

Using an electric mixer, beat the butter until light and pale, approx. 3 min

Mix in the sugar, ground almonds and pinch salt.

Remove half the mixture from the mixer bowl – then gently spread that one half over the tin base.

Into the remaining half still in the mixer bowl – whisk in the eggs then yoghurt, zest and baking powder until combined.

Pour all the batter into the tin.

Scatter the peppered strawberries over the top, letting them sink into the batter a little.

Sprinkle with the flaked almonds then the sugar.

Bake for 50 – 70 minutes, until skewer comes out clean from middle.  Check at 30 minutes and turn tin around if necessary.

Allow to cool in tin for 15 minutes then remove from tin and cool on a cake rack.

Dust with icing sugar if desired (I don’t)

Serve with a berry coulis, fresh berries and cream.

                                                                   Enjoy!   Colleen