Strawberry yoghurt cake
(at time of publication)
- 150g reduced-fat spread
- ⅔ cup firmly packed brown sugarlight brown cane sugarX
- seeds of 1 vanilla bean
- 2 eggs
- 1 cup self-raising flour
- 1 cup plain flourall purpose flourX
- ¾ cup reduced-fat Greek-style yoghurt
- 250g strawberries, halved
- 1 tablespoon demerara sugar
- icingfrostingX sugar, to dust
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1 Heat oven to 160°C. Grease a 20cm springform pan and line base and side with baking paper.
2 Put spread, brown sugar and vanilla seeds in a mixing bowl and beat with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Fold flours and yoghurt into batter.
3 Spoon batter into prepared pan and smooth surface with a spatula. Top with strawberry halves and sprinkle with demerara sugar. Place pan in oven and bake for 1 hour or until a skewer inserted into cake centre comes out clean.
4 Dust strawberry yoghurt cake with icing sugar and serve warm.
Make it gluten free: Use gluten-free flours and check icing sugar is gluten free.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 2g
Dietary fibre 1g
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