Soft and sweet with slightly sour, refreshing red currants and sweet strawberries on top. Easy and quick to make, perfect for hot summer days. This recipe makes a large 38 x 25cm cake, if you prefer to use a smaller tin, just make half portion.
For the cake:
- 450g vanilla yoghurt
- 500g caster sugar
- 300ml vegetable oil
- 900g plain flour
- 8 eggs
- 4tsp baking powder
- 150-200g strawberries
- about 200g of red currant (I used red and white) or other berries
- icing sugar for sprinkling
There should be enough fruit to cover whole top of the cake
Whisk eggs with sugar, add yoghurt, oil, flour and baking powder. Mix until well combined and smooth.
Cut strawberries in half and place on top of the cake, arrange red currants or berries in all remaining spaces.
Bake in a pre-heated oven at 160C for about 80 minutes (or less, about 45minutes, if you are making half portion). Cake is ready when skewer inserted in the middle comes out clean.
When cooled sprinkle with icing sugar.