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Strawberry Topped Yoghurt Cake

When I heard that Rix were holding a competition and the ingredient I needed to use was strawberries, I had to enter. I love to bake with strawberries in the summer months!

Rix have some great recipes for Aga cookers here.

The cake I decided to make contains Greek yoghurt which keeps it lovely and moist and gives it that delicate flavour. I added vanilla extract and lemon zest to enhance it further.

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Ingredients:

90 g butter or margarine
125 g caster sugar
2 eggs
1 tsp vanilla extract
150 g self-raising flour
85 g Greek yoghurt
Zest of a lemon
5-6 strawberries

Method:
1. Cream the butter or margarine with the sugar until fluffy.
2. Break in the eggs and mix well.

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3. Add the vanilla extract and mix.
4. Add half the flour, and mix in. Then add half the yoghurt and mix in.

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5. Repeat with the rest of the flour, and the rest of the yoghurt.
6. Grate in the lemon zest and combine.

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7. Pour the cake batter into a greased deep 8 inch tin.
8. Slice the strawberries and arrange in a flower pattern, with the seeds facing upwards.

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9. Bake for 25-30 mins at 180 degrees (fan oven) until golden brown and a skewer comes out clean.

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10. Allow to cool in the tin for a few minutes, then turn the cake out and cool on a rack.
Enjoy!

I’m also posting this recipe in #CookBlogShare at Supergoldenbakes, join in here

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