Strawberry and Yoghurt Cake |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 10 |
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From The Sydney Morning Hearld 10 Nov 09. I haven't made this yet, but the 2 hours baking time seems excessive. Check after 1 1/2 hours. Ingredients:
200 g polenta |
200 g self-rising flour |
1 teaspoon baking powder |
275 g caster sugar |
110 g butter, melted |
500 g natural yoghurt |
200 ml water, warm |
600 g strawberries |
1/4 cup icing sugar |
Directions:
1. Preheat oven to 170°C.
2. Mix dry ingredients and add melted butter, 300g yoghurt and water and beat until smooth.
3. Stir through 250g chopped strawberries and pour into 20cm springform prepared cake pan.
4. Bake for 2 hours or until springy in the centre.
5. Remove from oven and cool 15 mins before removing.
6. When cool top with remaining yoghurt and strawberries.
7. Dust with icing sugar.
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