Related
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Prep Time:
20m
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Cook Time:
1h
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Total Time:
1h 20m
Ingredients
- 200 grams polenta
- 200 grams self-raising flour
- 200 grams castor sugar
- 1 teaspoon baking powder
- 300 grams natural yoghurt
- 110 grams butter, melted
- 200 milliliters warm water
- 300 grams strawberries, washed, hulled and chopped
- extra strawberries kept whole to decorate
- icing sugar to dust
Method
- Preheat oven to 170 degrees celsius.
- Grease and line with baking paper a 20cm springform tin.
- Place all the dry ingredients in a mixing bowl and whisk with a hand whisk to combine.
- Make a well in the centre, add yoghurt, butter and warm water and mix with a spoon until well combined.
- Stir through the strawberries gently.
- Bake for 1 hour or until a skewer inserted comes out clean. This may be different for different ovens. If not cooked after 1 hr, keep checking it every 15 minutes after.
- Leave to cool in tin on a cooling rack for 15 minutes, then remove from tin to cool completely.
- Dust with icing sugar and top with remaining strawberries to serve.
- This cake will keep for 2-3 days covered in the refrigerator.
