Description
This luscious Mediterranean-inspired cake features a tender, yogurt-enriched crumb punctuated by jammy pockets of diced strawberries and topped with vibrant roasted fruit. Bright lemon zest and high-quality vegetable oil ensure a moisture-rich dessert that stays perfectly soft for days.
Ingredients
- 500g fresh strawberries, hulled and divided
- 200g caster sugar
- 120ml vegetable oil
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 200g Greek yogurt
- 1 teaspoon vanilla extract
- 250g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 200°C (390°F) and grease a 23 cm round pan, lining it with parchment paper.
- Prepare the fruit by dicing one-third of the strawberries into small pieces and slicing the remaining two-thirds in half.
- In a large bowl, whisk the sugar, vegetable oil, eggs, lemon zest, lemon juice, yogurt, and vanilla for one full minute until the mixture is pale and smooth.
- Sift the flour, baking powder, and salt into the wet ingredients, then whisk until the batter is glossy and completely lump-free.
- Pour half of the batter into the prepared pan and scatter the diced strawberries evenly across the surface.
- Cover the diced berries with the remaining batter and arrange the strawberry halves on top, cut-side down.
- Bake for 50 minutes, tenting with foil if the top browns too quickly after 30 minutes, until a skewer inserted in the center comes out clean.
- Allow the cake to rest in the pan for 15 minutes before transferring to a wire rack to cool for another 15 minutes.
Notes
To achieve a perfectly emulsified batter, ensure that your eggs and Greek yogurt are at room temperature before you begin mixing. If you find your strawberries are particularly juicy, tossing the diced pieces in a light coating of flour before adding them to the batter can help them stay suspended during the bake.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean