Yogurt Cakes
For the yoghurt cake:
For the crumble topping:
Additionally:
A deliciously soft and moist yoghurt cake topped with juicy fresh strawberries and a buttery crumble topping. Made with natural yoghurt and Gellwe Vanilla Sugar, this easy homemade cake combines a light, fluffy sponge with sweet summer fruit and a golden, crunchy finish. Perfect for afternoon tea, family gatherings or enjoying with a cup of coffee.
Prepare the crumble topping. Place the flour, sugar and butter in a bowl. Rub the ingredients together with your fingertips until a crumbly mixture forms. Refrigerate while preparing the cake batter.
Sift the flour and baking soda together into a bowl.
In a separate bowl, beat the eggs with the sugar and vanilla sugar until thick, smooth and creamy.
Add the oil, yoghurt and sifted dry ingredients to the beaten egg mixture. Mix briefly with an electric mixer until combined.
Line the base of a 23 cm springform cake tin with baking parchment. Pour the prepared batter into the tin.
Arrange the hulled and sliced strawberries over the top of the cake.
Sprinkle the crumble mixture evenly over the strawberries. Place the cake in an oven preheated to 180°C and bake for 45 minutes.
Leave the baked cake to cool on a wire rack. Before serving, dust with icing sugar.
Enjoy!
