This cake is a lovely alternative to store bought or traditional sugar-filled sweet cakes. It’s a great treat for when visitors pop in or when you need to ‘bring a plate’ to a gathering. It’s also free from refined sugar so it’s a good option for kids without sending them into a sugar frenzy. Once you stop using loads of sugar in baked goods, you find you don’t need things to be overly sweet. It’s quite amazing how the palate adjusts when you reduce your sugar intake (this also works for salt in my experience). I don’t believe in banning things unnecessarily from the diet, but it doesn’t hurt to limit the things that we know don’t really do our body any favours.
(Note: I use spelt flour because I prefer it, but feel free to use regular plain flour).
150g Fresh Strawberries (washed and hulled)
½ cup Greek yoghurt
4 tbs maple syrup
¼ cup olive oil
1 tsp vanilla extract
¼ cup milk
230g plain spelt flour (or regular plain flour)
1 ½ tsp baking powder
1 tsp cinnamon
Preheat oven to 180 C.
Grease and line a 20cm cake pan (round or square).
Put the strawberries and all the wet ingredients in a blender and blitz until well combined (the nutribullet works well for this).
Combine the dry ingredients in a mixing bowl. Add the wet ingredients and stir until combined. Mix with electric beaters for 2 minutes.
Pour mixture into the lined cake tin and bake for 35-40 minutes until cooked through (test centre with a cake poker, cake is cooked when it comes out clean).