Neil Perry's strawberry and yoghurt cake. Photo: William Meppem
- 200g polenta
- 200g self-raising flour, sifted
- 1 tsp baking powder
- 275g caster sugar
- 110g butter, melted
- 500g natural yoghurt
- 200ml warm water
- 600g strawberries, chopped
- Icing sugar for dusting
Preheat oven to 170C. Line and grease a 20-centimetre spring-form tin. Place dry ingredients in a large mixing bowl. Stir to combine and make awell. Add butter, 300 grams yoghurt and water and beat until well blended. Stir through 250 grams strawberries and pour into tin.
Bake for two hours or until springy in the centre. Remove from oven to a cooling rack and stand for 15 minutes before removing from tin. Once completely cool, top with remaining yoghurt and strawberries.
Dust with icing sugar before serving.
- Main Ingredients - Berries, Yoghurt
- Cuisine - Greek
- Course - Dessert