Strawberry yoghurt cake | NZ Woman's Weekly Food
This strawberry yoghurt cake is perfect as a sweet treat with afternoon tea or served as the grand finale to a special occasion
Ingredients
- 2½ cups (375g) self-raising flour
- 250g strawberries, chopped coarsely
- 1 cup (220g) golden caster sugar
- 1 teaspoon vanilla bean paste
- 2 Otaika Valley Free Range Eggs, beaten lightly
- 1 cup (280g) Greek yoghurt, plus 1 cup (280g) extra
- 125g unsalted butter, melted
- ½ cup (40g) flaked almonds
- Icing sugar, for dusting
- MACERATED STRAWBERRIES
- 250g strawberries, sliced
- 1 tablespoon lemon juice
- 1 tablespoon golden caster sugar
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