Strawberry Pound Cake with pink icing
Recipe developed by Sarah deNardi

Dessert/Treat

Medium

8

15 mins

60 mins plus 20 mins cooling time

Cake
250g unsalted butter, softened
2 cups plain flour *
½ cup almond meal *
3 teaspoons baking powder
1 teaspoon salt
1½ cups raw caster sugar
1 lemon, finely grated zest & juice for glaze
125ml thick Greek yoghurt
5 large eggs
¼ cup light flavoured oil (light olive, grapeseed or rice bran oil)
250g fresh Queensland strawberries, finely chopped
Glaze
1 cup sifted icing mixture
2-3 tablespoons liquid – try a mix of strawberry syrup, passionfruit and lemon juice

Method

Preheat oven to 175 degrees C (fan-forced).
Grease and line 1.5 litre loaf tin.
Sift dry ingredients together, mixing to combine.
Using a stand mixer or electric hand mixer on a medium setting; beat butter & sugar until pale and fluffy, about 4 minutes.
Reduce the speed of the mixer to low, add eggs, one by one, scraping down the sides of the bowl after each addition. Add yoghurt, then oil & mix until just combined. Gradually add flour, mixing on low until just combined (do not over mix).
Fold in chopped strawberries and lemon zest, spoon into prepared loaf tin and bake in the centre of the oven for 50-60 minutes. The cake is done when a skewer inserted into the middle comes out clean.
Cool in tin for 20 minutes, then turn out onto a wire rack to cool completely.
To ice, mix icing to desired consistency (thin glaze to thick drizzle) and spoon over cooled cake.

Notes

The plain flour and almond meal can be substituted with 2½ cups wholesome blend (a supermarket pre-packaged blend of wheat, millet, oat and coconut) or 2 ½ cups of cake flour.
The acidity in passionfruit and lemon juice work perfectly as a glaze with this cake

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