Lemon and Almond Yoghurt Cake with Roasted Strawberries

Indulge in a light, moist, and beautifully fragrant cake that brings together the brightness of lemon, the nuttiness of almonds, and the richness of yoghurt. Paired with sweet, juicy roasted strawberries, this cake is a perfect treat for any time of day. Whether you’re baking for a special occasion or simply treating yourself, this easy-to-follow recipe will become a favorite.

Ingredients

Cake:

• 150g caster sugar
• Zest and juice of 2 lemons
• 3 eggs
• 1 tsp vanilla extract
• 150ml extra virgin olive oil
• 100g natural yoghurt
• 100g fine polenta
• 150g almond meal
• 130g self-raising flour

Roasted Strawberries:

• 250g fresh strawberries, hulled and halved
• 1 tsp vanilla extract
• Juice and zest of half a lemon
• 1 Tbsp caster sugar

To Serve:

• Icing sugar (for dusting)
• Natural yoghurt

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Method

Preparing the Cake:

1. Preheat your oven to 180°C. Grease and line a 23cm round cake tin with baking paper.
2. In a large bowl, combine the caster sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and slightly moist. This releases the lemon’s essential oils, intensifying its flavor.
3. Add the eggs one at a time, whisking well after each addition. Stir in the lemon juice, vanilla extract, olive oil, and natural yoghurt until smooth and fully incorporated.
4. Gradually fold in the polenta, almond meal, and self-raising flour, mixing gently until just combined. Be careful not to overmix to ensure a light texture.
5. Pour the batter into the prepared cake tin and smooth the top. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
6. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Roasting the Strawberries:

1. While the cake is baking, prepare the strawberries. Toss them in a bowl with vanilla extract, lemon juice, zest, and caster sugar until evenly coated.
2. Spread the strawberries in a single layer on a lined baking tray.
3. Roast in the preheated oven at 180°C for 20 minutes, or until the strawberries are soft and releasing their natural syrup while still holding their shape.

Serving:

1. Once the cake has cooled, dust it lightly with icing sugar for an elegant finish.
2. Serve each slice with a generous spoonful of roasted strawberries and a dollop of natural yoghurt for a creamy contrast.

This cake is a delightful balance of citrusy brightness and nutty warmth, enhanced by the sweet, slightly tangy roasted strawberries. Whether enjoyed with a cup of tea or as a light dessert, it’s sure to impress family and friends!