The cake can be lightly dusted with icing sugar, drizzled with honey or, in this instance, served with warm, quickly poached strawberries.
This cake is a cinch to throw together and is my go-to cake if I need something to have with a cuppa.
- 280 g natural yoghurt
- 3 eggs
- 125 ml (½ cup) olive oil, plus extra for greasing
- 220 g (1 cup) caster sugar
- 1 vanilla bean, split and seeds scraped
- 300 g (2 cups) self-raising flour, sifted
- ½ tsp fine salt
- 250 g strawberries, hulled and quartered
- 2 tbsp caster sugar
- 5 ml rum
- 50 ml water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C. Grease and line a 23 cm-diameter springform cake tin with baking paper.
In a mixing bowl, combine the yoghurt, eggs, oil and sugar, whisking together until a smooth consistency.
Fold in the vanilla seeds, flour and salt, making sure that there are no lumps.
Pour the batter into the prepared tin and bake for 50 minutes – 1 hour; if the top starts to brown before the cake is cooked, place a piece of foil over the tin. The cake is cooked when a skewer is inserted and comes out clean.
While the cake is baking, prepare the strawberries. Place all the ingredients in a saucepan over medium heat, stirring to dissolve the sugar and cook until the strawberries have softened slightly. Set aside and keep warm.
To serve, cut the cake into slices and spoon over the warm strawberries.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Nick Banbury. Creative concept by Belinda So.