Yoghurt pot cake with strawberries
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- Preparation:
- Total:
- Serves: 12 persons
Ingredients
- 1 cupplain yoghurt
- 1ripe banana
- ½ cupsugar
- ¾ cupsunflower oil
- 1 pinchsalt
- 3eggs
- 2 cupslight spelt flour
- ½ cupshelled ground almonds
- 1 parcelbourbon vanilla sugar
- 1 ½ tspbaking powder
- 500 gstrawberries
- sunflower oil
Instructions
Step 1
Tip the yoghurt into a bowl, rinse out and thoroughly dry the yoghurt pot, use as a measuring cup.Step 2
Add the banana to the bowl of yoghurt, roughly mash with a fork.Step 3
Mix the oil, sugar, salt and eggs in a bowl. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Combine the flour, almonds, vanilla sugar and baking powder, mix into the egg mixture.Step 4
Quarter the strawberries. Carefully fold half into the cake mixture along with the yoghurt.Step 5
Line a springform pan (approx. 24 cm in diameter) with baking paper, grease the sides with oil. Transfer the cake mixture to the prepared tin. Top with the remainder of the strawberries.Step 6
Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.