Strawberry Yogurt Cake with Strawberry Yogurt Icing

Spring
Desserts & Baking

1 hr 45 mins
Serves 8
Beginner
V

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 Organic Natural Yogurt (could use Yeo Valley Organic 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 Organic Natural Yogurt
170g icing sugar

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.

Bank Yeokens