Recipe
Honey Cake with Strawberries and Whipped Yoghurt
A simple, moist honey cake finished with tangy whipped yoghurt cream and plenty of fresh strawberries.
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Ingredients
Click on ingredients that are already prepared.
Steps
- Prep and preheat: Line a 25cm cake tin with baking paper and heat the oven to 180°C/160°C fan (350°F/325°F fan, gas mark 4).
- Cream the butter and honey: Beat the 4.1 ounces unsalted butter and 12 ounces wildflower honey, plus extra for drizzling together (stand mixer, hand whisk, or wooden spoon all work), then mix in the 3 eggs one at a time until fully combined.
- Fold in the dry ingredients: Gently fold in the 8.8 ounces plain flour, 0.5 teaspoons bicarbonate of soda (baking soda), and 0.5 teaspoons baking powder, being careful not to knock out the air you've built up.
- Bake the cake: Fold in the 4.3 ounces Greek yoghurt (for cake), then pour the batter into the lined tin. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Make the whipped yoghurt: While the cake bakes, whip the 4.1 fluid ounces double cream and 2 tablespoons icing sugar together to soft peaks, then fold in the 1.8 ounces Greek yoghurt (for whipped topping). Set aside.
- Cool the cake: Once baked, let the cake rest in the tin for 60 minutes. When fully cooled, turn it out and slice into 8 portions.
- Plate and serve: Plate each slice, drizzle with a little extra honey, and top with a dollop of whipped yoghurt and plenty of 14.1 ounces strawberries, hulled and halved.