- Time:
- Serves:
- 12-16
Neil Perry’s strawberry and yoghurt cake. Photo: William Meppem
- Misfortune
- Easy
The cake is the good ending to a lengthy dinner. Use any berries, and replace yoghurt with cream when you purchase.
Components
200g polenta
200g self-elevating flour
1 tsp baking powder
275g caster sugar
110g butter, melted
500g pure yoghurt
200ml heat water
600g strawberries, chopped icing sugar, for dusting
Manner
Preheat oven to 170°C.
Line and grease a 20cm spring-construct tin.
Position dry procedure in a stout mixing bowl. Scoot to mix and personal a well within the centre.
Add the butter, 300g yoghurt and water and beat until well blended. Scoot thru half of the strawberries and pour into the tin.
Bake for two hours or until a toothpick inserted into the centre comes out natty.
Make a choice from oven to a cooling rack and stand for 15 minutes outdated to eliminating from tin. As soon as entirely frigid, top with last yoghurt and strawberries.
Grime with icing sugar outdated to serving.
HOT TIPS
• Any seasonal berries or stone fruit are good to train within the cake. It’s additionally advantageous finished with whipped cream as another of yoghurt and topped with various fruit.
Photography William Meppem. Styling by Hannah Meppem. Meals preparation by Kirsten Jenkins.