May
I love strawberries very much. To be honest, the reason is not because I like their taste. It’s because these berries remind me of little moments from my childhood. I spent every summer in my grandma’s house and she grew the sweetest and most flavorous strawberries which I ever eat! Every hot summer day I took my little basket and went to the huge (as it seemed to me then) strawberry patch. Those were really funny hours, I was covered in strawberries from head to toe. I smelled amazing! So every time I buy strawberries I remember those feelings. Each berry gives me a chance to remember my sweet moments and it’s priceless.
Strawberry Yoghurt Cake
(1 cake 28 in diameter) 210 g self-raising flour 110 g softened butter 200 g granulated sugar 150 g greek yoghurt 2 egg yolks 1 egg 1 1/2 tsp baking powder pinch of salt 200 g fresh strawberries 1/2 cup almond flour (or grind almonds as well) a little piece of butter for greasing Icing sugar or creme fraiche for serving
Tania's notes:
– Sprinkle a little bit of almonds over your batter before you will place cut strawberries. It will absorb the strawberry juice while it bakes. And makes crust at the top of your cake.
– Always sift your flour before adding to other ingredients. It will be enriched with air and the cake will rise much better!
Mix sifted flour, sugar, salt, baking powder together in a big bowl. Beat about minute softened butter and eggs in other bowl. Add yoghurt and mix well. After it add the dry mix slowly continue mixing until smooth. Grease your baking pan (28-30 cm in diameter) with a piece of butter and sprinkle well with almond flour after it. Place the batter into the pan and carefully spread it using spatula or spoon.
Heat the oven at 180 degrees C.
Sprinkle the batter with almond flour. Cut the strawberries into pieces and place them on the top of the batter pressing down slightly. Bake the cake about 40-50 minutes until golden brown.
Serve warm, sprinkling with icing sugar or with creme fraiche!
