Friday, 3 October 2014

fresh strawberry yoghurt cake



Ahh, Toy Story 3. You know, it’s that movie where toys come to life, get abused in a child care center and get bullied by nasty Lotso, all while trying to make their way home before their beloved owner moves away to College.








Yeah, that movie rocks. I still have the interests of a 10 year-old. Don’t judge.

*ahem* Well, remember Lotso Hugging Bear? That seemingly-friendly-secretly-wicked bear that smelled of strawberries?



“Mmmmm, straaawberries” said that garbo in his strong American accent right at the end of the movie, as he picked Lotso up and tied him to the front of his truck.



That’s exactly what I thought of when I saw this cake: straaaawberries. Weird, right? I didn’t think of picking them up and tying them to the front of my car (I mean, who on earth does that?), but what I did think was “mmmmm”. In fact, this cake is loaded with strawberries.


The cake is moist and dense, and is perfect when served warm with a scoop of vanilla icecream alongside it. It tastes just as good when the cake is cold, too – the rich lemony flavors, combined with the sweet strawberries are the perfect combination.

Fresh Strawberry Yoghurt Cake

1 cup butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
zest of 1 lemon
2 1/2 cups plain flour, divided
1/2 teaspoon baking soda
225g vanilla, greek yogurt
340g fresh strawberries, diced
1 cup icing sugar

Preheat oven to 160C. Grease and flour a 10 inch Bundt pan. Sift together 2 ¼ cups of flour and baking soda. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon of lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.



Recipe adapted from food.com.

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