Strawberry yoghurt cake
250 g, hulled, quartered
Reduced fat oil spread
Vanilla bean extract
White self-raising flour
No-fat, no added sugar vanilla yoghurt
250 g, extra
2 tsp, sifted
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper. Cut half the strawberries into quarters. Place half the quartered strawberries in a bowl with 2 teaspoons sugar. Using a fork, lightly crush strawberry mixture and set aside.
- Using electric beaters, beat spread, vanilla and remaining sugar in a medium bowl for 3–4 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flour, yoghurt and milk, alternately, until combined. Stir in remaining quartered strawberries. Add crushed strawberry mixture and swirl through cake mixture (do not overmix).
- Spoon cake mixture into prepared tin and smooth the surface. Bake for 35–40 minutes or until cooked when tested with a skewer. Stand cake in tin for 10 minutes before turning out onto a wire rack to cool.
- Cut remaining strawberries in half and arrange on top of cake. Serve dusted with icing sugar.