Strawberry Yogurt Cake with Strawberry Yogurt Icing
Here’s a lovely summery cake, using beautiful, British strawberries. The recipe features lovely yogurt in the cake which goes really well with the sweet, pink fruity bits, as well as a good glug in the icing.
Ingredients
Cake:
170g strawberries
150ml organic rapeseed oil
150ml Yeo Valley Natural Yogurt (could use Yeo Valley Strawberry Yogurt too)
110g caster sugar
3 organic eggs
225g self raising flour
Icing:
Couple of ripe or slightly over-ripe strawberries
1tbsp Yeo Valley Natural Yogurt
170g icing sugar
Try it with...
Method
- Preheat oven to 180C
- Measure out the oil & yogurt into a jug
- Crack in the 3 eggs and mix
- Add the caster sugar
- Chop the gorgeous British (possibly even organic) strawberries on top of the contents of the jug. Keep the strawberry bits reasonably chunky.
- Mix the jug contents with a bit of gusto, this will just break up the strawberry chunks a bit and make the whole mix all pinkish and strawberry-y
- Add the flour to a large bowl, then pour the strawberry mixture on top and mix together quickly. Be careful not to over mix it!
- Pour into a cake tin. We used a ring tin, but it will fit in a normal 8ish inches tin or 2lb loaf tin
- Cook for about 30 mins – this will depend on your tin, check it after 20 mins and it may need up to 40 if it’s in a loaf tin. To see if it’s cooked, have a listen to it! If it’s still hissing, give it another couple of mins!
- To make the icing, mush all the ingredients together with a fork, whisk or whizzer then drizzle on top of your cooled cake.
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