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Strawberry yoghurt cake
This low cost delicious strawberry yoghurt cake is great as a family dessert or for entertaining family or friends. So easy to make with a gluten free option.
Serves: 12
Time to make: 1 hr 20 mins
Hands-on time: 20 mins
Ingredients
- 150g reduced-fat spread
- ⅔ cup firmly packed brown sugar
- seeds of 1 vanilla bean
- 2 eggs
- 1 cup self-raising flour
- 1 cup plain flour
- ¾ cup reduced-fat Greek-style yoghurt
- 250g strawberries, halved
- 1 tablespoon demerara sugar
- icing sugar, to dust
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Instructions
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.
Variations
Make it gluten free: Use gluten-free flours and check icing sugar is gluten free.
Nutrition Info (per serve)
-
Calories 204cal
-
Kilojoules 850kJ
-
Protein 4g
-
Total fat 9g
-
–Saturated fat 2g
-
Carbohydrates 25g
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–Sugars 12g
-
Dietary fibre 1g
-
Sodium 100mg
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Calcium 60mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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