- For the cake
- ½ cup reduced-fat Greek yoghurt
- ¾ cup caster sugar
- 1⅓ cups self-raising flour
- 1 teaspoon baking powder
- 3 eggs, beaten
- 1½ teaspoons vanilla extract
- For the filling and topping
- 1½ cups reduced-fat Greek yoghurt
- 1 tablespoon icingfrostingX sugar
- ½ cup strawberry conserve
- 3 cups strawberries, 6 quartered and the rest thinly sliced
1 Heat the oven to 180°C/fan 160°C/gas 4. Line the base and sides of an 18cm loose-bottomed cake tin with baking paper.
2 In a large bowl, whisk together the cake ingredients until smooth. Pour into the tin and smooth the surface. Bake for 35–40 min until pale golden and just springy to the touch. Cool in the tin for 10 min, then remove and leave to cool completely on a cooling rack.
3 To make the filling, mix 5 heaped tablespoons of the 450g Greek yogurt with the icing sugar and set aside. Lightly mix the remaining yogurt with the strawberry conserve.
4 Using a sharp knife, cut the cake across into three layers. Put the bottom layer on a serving plate and top with half the sliced strawberries. Spoon over half the yogurt and strawberry mixture, spreading evenly. Top with the middle cake layer, the remaining sliced berries and the yogurt and strawberry mixture. Add the final cake and top with the yogurt and sugar mix.
5 Chill for at least 4 hr or overnight. Decorate with the quartered strawberries.
Nutrition Info (per serve)
Total fat 5.3g
–Saturated fat 2.8g
Dietary fibre 1.5g
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