Yoghurt & Strawberry Bundt cake
Locally-grown strawberries and double-cream yoghurt infuse this elegant, fluted ring cake. It’s a showstopper on a celebration table, but equally good at picnics or as a summer afternoon tea treat in the shaded back garden with a good friend.
Ingredients
- 3 eggs
- 180 ml yoghurt
- 200 g castor sugar
- 180 ml oil
- 1 tbsp vanilla paste
- 180 g flour
- 80 g cornflour
- ½ C strawberries diced
glaze
- 250 ml yoghurt
- 1 lemon juiced
- 125 ml icing sugar sifted
Instructions
- Preheat oven to 160C and grease a 22cm bundt cake tin.
- Separate the eggs into two bowls: one for yolks and one for whites.
- Whisk the egg whites until stiff peaks form.
- Add yogurt, and sugar to the egg yolks and whisk until the mixture is light and fluffy.
- While whisking slowly pour the oil into the yolk mixture.
- Gradually add the flour to the yolk mixture, whisking until just combined.
- Fold the whisked egg whites into the batter.
- Dust the strawberries in a little flour, then gently fold them into the batter.
- Pour the batter into a greased Bundt tin.
- Bake for 50 minutes, test whether the cake is done by inserting a skewer, if it comes out clean the cake is done.
- Once cooled, glaze the cake with icing and decorate with fresh strawberries.
- For the glaze, whisk together yoghurt, lemon juice and icing sugar in a bowl. Refrigerate for 30 minutes before glazing.