Strawberry Cake
By Allied Press
The Otago Daily Times and Alison have collaborated to bring you her first cookbook – Seasons.
Alison Lambert is one of our beloved ODT food writers, where her featured columns in Fresh have inspired home cooks across Dunedin and Otago for almost 15 years.
Her approach is all about simplicity, celebrating the natural flavours of each season with delicious recipes that encourage you to embrace cooking with what’s readily available.
One of these recipes is her Strawberry Cake.
Strawberry Cake
"Strawberry cake is such a beautiful thing. The simplicity of this cake, with its juicy bursts of heavenly baked strawberries, is a thing of beauty. It also gives us a peek of the oncoming surge of fresh ingredients. So exciting." - Alison Lambert
Ingredients:
- 115g unsalted butter, softened, plus extra for greasing the tin
- 70g sugar, plus extra for topping
- 70g brown sugar
- 1 tsp vanilla extract
- Zest of 1 orange
- 2 eggs
- 255g flour
- 2 tsp baking powder
- ½ tsp salt
- 180ml unsweetened natural yoghurt
- 200g fresh strawberries, hulled and cut in half
Method:
- Preheat the oven to 160°C fan bake (180°C bake).
- Cream the butter and sugars until light and creamy.
- Add the vanilla and half of the orange zest. Beat well to combine.
- Add the eggs one at a time, beating
well between each. - Sift the dry ingredients and add alternately with the yoghurt, beating gently to just combine.
- Fold in half the strawberries.
- Transfer the batter to a prepared 22cm cake tin.
- Toss the remaining strawberries with the remaining orange zest and 1 tablespoon of sugar.
- Scatter the strawberries over the top of the cake.
- Bake for 45 minutes or until the cake is golden brown and the sides are just starting to come away from the sides of the tin.
- Cool completely in the tin before
removing.