This recipe yields one 24cm cake flavored with coconut oil, yoghurt, and fresh strawberries incorporated in both the batter and as a syrup topping. The cake is moist with a delicate crumb, and is topped with extra strawberries and served with coconut yoghurt. The included syrup, made with strawberries, sugar, water, and orange juice, is spooned over the cake while hot to add an additional layer of flavor. Recipe by advocate, Chef Tom Walton.
Ingredients 11
For The Cake
For The Syrup
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Method 11
Preheat the oven to 180C. Grease and line the base of a 24cm springform cake tin with baking paper.
Cut 1 punnet of in half for the cake and set aside.
In a mixing bowl, whisk together the melted , , 1 cup caster sugar, and 1 tsp ground lemon myrtle (if using) until the sugar is dissolved. Then whisk in the .
Add the sifted , , and , and mix until just combined.
Spoon half the cake batter into the prepared cake tin and push half of the halved into the cake mix. Spoon over the remaining batter to cover, and press the remaining halved strawberries over the top.
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
For The Syrup
Cut the other punnet of the into quarters for the topping and syrup. Set aside.
For the syrup, in a small pot combine 1/2 cup water, 1/2 cup caster sugar, juice of 1 orange, and 4 of the quartered strawberries. Place over low heat to infuse and cook for 6 minutes, then let sit for 2 more minutes. Strain into a small jug and keep warm.
When the cake comes out of the oven, spoon half the syrup over the hot cake and let it soak in. Allow the cake to cool to room temperature in the tin before removing the tin carefully and placing the cake onto a serving plate.
To serve, mix the remaining quartered with 2 tablespoons of the syrup.
Spoon these over the cake and serve with extra if desired.
