Simply Good Food is the new recipe book by famous Australian chef, Neil Perry. The good ol’ Antipodeans are well known for their fresh, colourful and healthy food and Neil has outdone himself with his latest offerings.
If you fancy baking your Mum a cake this Mother’s day, we think Neil’s strawberry and yoghurt cake is definitely worth the effort. For a stylish way to present it, you could think of cutting it into squares and serving it on our stoneware Laura white cake stand.
We bet you never thought polenta and yoghurt would feature in your new favourite recipe!
200 g (7 oz) polenta (cornmeal)
200 g (7 oz/1¼ cups) self-raising flour
1 teaspoon baking powder
275 g (9¾ oz/1¼ cups) caster (superfine) sugar
110 g (3¾ oz) unsalted butter, melted
600 g (1 lb 5 oz) plain yoghurt
200 ml (7 fl oz) warm water
600 g (1 lb 5 oz/4 cups) strawberries, hulled and chopped
icing (confectioners’) sugar, for dusting
Preheat the oven to 170°C (325°F/Gas 3).
Line and grease a 22 cm (8½ inch) cake tin.
Place the dry ingredients in a large mixing bowl. Stir to combine and make a well in the centre.
Add the butter, 300 g (10½ oz) of the yoghurt and the water and beat with a wooden spoon until well blended.
Stir through half of the strawberries and pour into the tin.
Bake for 2 hours or until a skewer inserted into the centre comes out clean.
Place on a cooling rack and stand for 15 minutes before removing from the tin.
Once completely cool, top the cake with the remaining yoghurt and strawberries (or cream if you fancy).
To serve, dust with icing sugar.
NOTE: I like to use a square tin for this one, to mix it up. Plus it makes it easy to portion and this is a cake that lasts well for a couple of days – hold off adding the yoghurt and strawberries until just before serving.
Recipe and image taken from Simply Good Food by Neil Perry £(20), published by Murdoch Books.
Photographer: Earl Carter
For more delicious recipes and stylish ways to serve them, click below…