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Greek-yoghurt cake with fresh strawberries

Greek-yoghurt cake with fresh strawberries

45 – 60 minutes

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Greek-yoghurt cake with fresh strawberries

By Maranda Engelbrecht

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 – 60 minutes

Ingredients

250 g soft butter
2 cups caster sugar
6 eggs, separated
4 cups self-raising flour
1 t bicarbonate of soda
2 cups plain or vanilla yoghurt
2 t lemon zest
icing sugar
400 g strawberries, sliced

Method

Preheat the oven to 160°C.
Lightly grease a 28cm-deep round cake tin.
Cream the butter and caster sugar until light and fluffy. Gradually add the egg yolks and beat well.
Sift the flour and bicarbonate of soda.
Add the yoghurt, lemon zest and sifted flour to the mixture and combine until smooth.
Beat the egg whites until light then gently fold into the flour-and-yoghurt mixture.
Spoon into the prepared tin and bake for 45 to 60 minutes or until cooked when tested wit a baking pin.
Remove from the oven and turn onto a wire rack to cool.
Dust with icing sugar and serve with sliced strawberries.