Spanish strawberry cake
Spain on a Fork · ♥ 1.1K likes · 19.4K views · 8 min video
Read about everyday cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole large eggs
- 200 g granulated sugar
- 125 g plain Greek yogurt
Crack the eggs into a large bowl; add the sugar and Greek yogurt.
Spanish strawberry cake
Mix with a handheld electric mixer (or whisk vigorously) until light and creamy.
- 1⅓ cup all-purpose flour
- 8 g baking powder
- 1½ g fine sea salt
- 90 ml sunflower oil
Sift in the flour through a fine sieve to remove clumps; add the baking powder, sea salt and sunflower oil and mix to a thick, creamy batter.
- 200 g fresh strawberries
Remove the outer leaves from the strawberries, cut each into 4 even pieces, then cut out the stem.
Preparing the strawberries
Gently fold the strawberries into the batter with a spatula.
- olive oil
Line an 8-inch (about 24 cm) round baking pan with parchment paper and brush the sides with olive oil.
Bake in a preheated oven on bake-and-broil (top and bottom heat) or fan bake at 180C (355F) about 40 minutes, 5 minutes either way, until a toothpick in the middle comes out clean.
Rest at room temperature a couple of minutes, then remove from the pan to a serving dish.