WHAT’S FOR DINNER?

Dinner Ideas from the Rezdôra Kitchen

–  Strawberry & Yoghurt Cake. –

A soft summer cake packed with fresh strawberries, Greek yoghurt, and just a little oil.

Make it before strawberry season is over!

There are some things we can buy year-round, but that doesn’t mean we should.

Strawberries are one of them. When they are in season, sweet and full of flavour, they need very little — and as summer starts to come to an end, I always feel we should make the most of them while we still can.

This Strawberry & Yoghurt Cake is exactly that kind of recipe.

It is packed with fresh strawberries, while Greek yoghurt keeps the cake beautifully soft and moist. There is only a small amount of oil in the batter, so the result doesn’t feel heavy — just a simple, fruity cake that still tastes unmistakably of summer.

It works beautifully as an after-dinner treat, for breakfast, or with afternoon tea — although it’s also one of those cakes where a slice somehow disappears every time you walk through the kitchen.

So this week, What’s for Dinner? comes with a little extra question: what’s for dessert?

Ingredients

Serves 6

* 400 g strawberries

* 200 g plain flour

* 200 g Greek yogurt, at room temperature

* 139 g sugar

* 2 large eggs

* 50 ml vegetable oil

* Zest of 1 lemon

* 1 tsp vanilla extract

* 16 g baking powder

How to make it

Beat the eggs with the sugar and vanilla until the mixture is pale, thick and fluffy.

Slowly pour in the oil while whisking. Add the yoghurt a little at a time, alternating with the flour sifted together with the baking powder. Mix on low speed until you have a smooth, creamy batter.

Clean and dry the strawberries, then cut them into halves or quarters. Gently fold some of the strawberries into the batter.

Pour the mixture into a greased and floured cake tin. Arrange the remaining strawberries over the top, resting them lightly on the surface rather than pressing them into the batter.

Bake in a preheated conventional oven at 190°C for approximately 50 minutes, or until a skewer inserted into the centre comes out clean.

Leave to cool in the tin for about 15 minutes before turning it out.

And don’t leave this one sitting in your saved recipes until November.

So don’t leave this one sitting in your saved recipes until November. Make it while the strawberries are still worth it. 🍓

And if you’d like to see how it comes together, you can watch the Strawberry & Yoghurt Cake video recipe on Instagram or YouTube.

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