Called a spoon cake as it is served with a spoon, it's more like a dessert rather than a slice of cake. It's also very quick to make and really intensifies the flavour of the strawberries.
Being an egg-free cake it's great for people with egg allergies. The other good news is, there's minimal washing up as the batter is mixed in a saucepan and then baked in a tin, lined with baking paper. Good for cooks with cleaning-up allergies!
INGREDIENTS FOR 20cm CAKE
50gm soft light brown sugar
120gm unsalted butter
50gm soft light brown sugar
160gm self-raising flour
1tsp vanilla extract
350gm Greek yoghurt
20gm pistachio nuts
- Line base and sides of an 18cm cake tin (preferably with removable base), with non-stick baking paper.
- Pre-heat oven to 180°C.
- Prepare topping. Remove green calyx from all strawberries and discard. Cut strawberries into thin-ish slices, horizontally or vertically.
- Mix brown sugar with strawberries and set aside.
- Make batter. Gently melt butter with light brown sugar. Remove from heat, add milk and combine using flat whisk.
- Add flour to wet mix in saucepan with pinch salt and vanilla, whisk briefly to form smooth batter.
- Pour into prepared cake tin. Using back of spoon, spread mix out into tin.
- Tip strawberries with juices onto batter, roughly spread out over surface of batter.
- Place in oven and bake for 35 minutes or until skewer inserted into centre of cake comes out clean.
- Mix 1 tablespoon of yoghurt with honey to loosen. Then add remaining yoghurt. Finely chop pistachios and add most to yoghurt reserving a little to scatter on serving.
- Cool cake in tin on wire rack for 10 minutes. Remove onto shallow bowl or plate and pull paper away from sides.
- Scatter cake with reserved pistachios and serve whilst still warm, using large spoon. Accompany cake with pistachio honey yoghurt.
- A flat whisk is best for making this cake; batter gets trapped inside a balloon whisk. Minimise washing up by make cake batter in saucepan used to melt butter.
- An 20cm cake tin is the perfect size for 6 people and a useful addition to kitchen equipment. Many of my recipes use this size tin.
- To line tin, make a circle of baking paper large enough to come up sides.
- Use other berries when in season, blackberries, mulberries, blueberries, raspberries and chopped raw rhubarb or wedges of stone fruit would also be good in summer.
- This cake is super quick and easy to make. Best eaten on the day of making, however it does freeze well and re-heats in microwave or in oven.
- Because the cake is served with a spoon, the whole family including young kids can have a go and serve themselves.
- Serve with pouring or dolloping cream, a scoop of ice cream or custard in place of pistachio honey yoghurt.