Strawberry and yoghurt cake
Any seasonal berries or stone fruit are great to use in the cake. It's also nice finished with whipped cream instead of yoghurt and topped with different fruit.
Ingredients
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
Method
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.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
