MELT-&-MIX STRAWBERRY YOGHURT CAKE

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) SERVES 8

2½ cups (375g) self-raising flour 250g strawberries, chopped coarsely 2/3 cup (150g) golden caster sugar 1 teaspoon vanilla bean paste

2 eggs, beaten lightly

½ cup (140g) greek-style

natural yoghurt

125g unsalted butter, melted

½ cup (40g) roasted almonds,

sliced thinly

1 cup (280g) greek-style

natural yoghurt, extra

MACERATED STRAWBERRIES

250g strawberries, halved or quartered 1 tablespoon lemon juice

1 tablespoon golden caster sugar 1 Preheat oven to 180°C/160°C fan. Line base and side of a 22cm springform pan with baking paper.

2 Sift flour into a bowl; stir in strawberries, sugar, vanilla paste, egg, yoghurt and butter until just combined. Spoon mixture into pan; smooth the surface. Sprinkle with almonds.

3 Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes. Release ring; transfer cake to a wire rack to cool.

4 Meanwhile, make macerated strawberries.

5 Top cake with macerated strawberries. Serve with extra yoghurt.

MACERATED STRAWBERRIES Combine ingredients in a small bowl; stand for 20 minutes.

“As strawberries are a member of the rose family, I love to add a few drops of rosewater to macerated strawberries for a luscious, floral note.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly