A delish dairy crowd-pleasing cake.
Yoghurt & Strawberry Bundt cake
Locally grown strawberries and double-cream yoghurt infuse this elegant, fluted ring cake. It’s a showstopper on a celebration table, but equally good at picnics or as a summer afternoon tea treat.
You’ll need: 3 eggs, 180ml yoghurt, 200g castor sugar, 180ml oil, 1 Tbsp vanilla paste, 180g flour, 80g cornflour, ½ cup strawberries diced. For the glaze, 250ml yoghurt, 1 lemon juiced, 125ml icing sugar sifted.
To make: Preheat oven to 160 °C and grease a 22cm bundt cake tin. Separate the eggs into two bowls: one for yolks and one for whites.
Whisk the egg whites until stiff peaks form. Add yoghurt, and sugar to the egg yolks and whisk until the mixture is light and fluffy. While whisking slowly pour the oil into the yolk mixture. Gradually add the flour to the yolk mixture, whisking until just combined. Fold the whisked egg whites into the batter. Dust the strawberries in a little flour, then gently fold them into the batter. Pour the batter into a greased Bundt tin.
Bake for 50 minutes, test whether the cake is done by inserting a skewer, if it comes out clean the cake is done. Once cooled, glaze the cake with icing and decorate with fresh strawberries. For the glaze, whisk together yoghurt, lemon juice and icing sugar in a bowl. Refrigerate for 30 minutes before glazing.
