Yoghurt pot cake with strawberries
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- Serves: 12 persons
- 1 cupplain yoghurt
- 1ripe banana
- ½ cupsugar
- ¾ cupsunflower oil
- 1 pinchsalt
- 2 cupslight spelt flour
- ½ cupshelled ground almonds
- 1 parcelbourbon vanilla sugar
- 1 ½ tspbaking powder
- 500 gstrawberries
- sunflower oil
Step 1Tip the yoghurt into a bowl, rinse out and thoroughly dry the yoghurt pot, use as a measuring cup.
Step 2Add the banana to the bowl of yoghurt, roughly mash with a fork.
Step 3Mix 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 4Quarter the strawberries. Carefully fold half into the cake mixture along with the yoghurt.
Step 5Line 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 6Approx. 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.