Soft, fluffy, and with the fresh, slightly tangy taste of strawberries, it is the perfect dessert to make the most of this fruit when it’s at its best.
Not only is it easy to prepare, but it also combines simplicity and flavour in every bite, making it an ideal choice for a special afternoon tea or to delight the family on any occasion.
Ingredients
- 200 g of strawberries
- 3 eggs
- 150 g of sugar
- 100 ml of mild oil (sunflower or light olive)
- 125 ml of natural yoghurt (or 1 yoghurt)
- 200 g of plain flour
- 1 packet of baking powder (16 g)
- Zest of 1 lemon or a few drops of vanilla (optional)
- A pinch of salt
Instructions
- Preheat the oven to 180°C (top and bottom). Grease the mould and dust with flour.
- Wash and dry the strawberries. Cut them into small pieces and set aside.
Tip: Toss them with a teaspoon of flour to prevent them from sinking to the bottom. - In a bowl, whisk the eggs with the sugar until the mixture is lighter and frothy.
- Add the oil and yoghurt. Mix well. Incorporate the lemon zest or vanilla if using.
- Gradually add the sifted flour with the baking powder and salt, mixing gently.
- Fold in the strawberries with gentle movements.
- Pour the batter into the mould and bake for 40–45 minutes (insert a skewer: it should come out clean).
- Allow to cool for 10 minutes, then unmould and cool completely on a wire rack.