LEMON & STRAWBERRY CIAMBELLA

5 eggs 220g caster sugar 125ml olive oil 1 vanilla bean, split and seeds scraped, or 1 tsp vanilla bean paste ½ cup Greek yoghurt 325g self-raising flour, sifted 175g chopped strawberries 2-3 tbsp crushed freezedried strawberries

GLAZE

125g icing sugar, sifted lemon juice 1 Preheat oven to 180°C and grease and flour a ciambella or bundt tin. 2 Whip eggs and sugar in a large bowl until fluffy. Add oil, vanilla and yoghurt and mix until combined. Gently incorporate flour, taking care not to overmix. Add chopped strawberries and stir through.

3 Pour batter into the tin and bake 35-40 mins until golden and a skewer inserted in the centre of the cake comes out clean. Cool in the tin 10 mins, then transfer to a wire rack to cool completely.

4 GLAZE To make the glaze, whisk the icing sugar with enough lemon juice until you have a smooth, runny glaze.

5 Pour glaze over the cooled ciambella, top with a scattering of crushed freeze-dried strawberries and serve.