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Strawberry Yoghurt Cake


150g reduced-fat table spread

2/3 cup firmly packed brown sugar

seeds of 1 vanilla bean

2 eggs

1 cup self-raising flour

1 cup plain flour

3/4 cup low-fat Greek-style yoghurt

250g punnet strawberries, halved

1 tablespoon demerara sugar

icing sugar, to dust


Preheat oven to 160°C. Grease a 20cm springform pan; line base and side with baking paper.

Put table spread, brown sugar and vanilla seeds in a mixing bowl; beat with an electric mixer until pale and creamy. Add eggs to bowl, one by one, beating well after each addition. Fold flours and yoghurt into batter.

poon batter into prepared pan and smooth surface with a spatula. Top batter with strawberry halves and sprinkle with demerara sugar. Place pan in oven and bake for 1 hour, or until a skewer inserted into cake centre comes out clean.

Dust strawberry yoghurt cake with icing sugar; serve warm.

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