Ingredients
200g polenta
200g self-raising flour
1 tsp baking powder
275g caster sugar
110g butter, melted
500g natural yoghurt
200ml warm water
600g strawberries, chopped icing sugar, for dusting
Method
Preheat oven to 170°C.
Line and grease a 20cm spring-form tin.
Place dry ingredients in a large mixing bowl. Stir to combine and make a well in the centre.
Add the butter, 300g yoghurt and water and beat until well blended. Stir through half the strawberries and pour into the tin.
Bake for two hours or until a toothpick inserted into the centre comes out clean.
Remove from oven to a cooling rack and stand for 15 minutes before removing from tin. Once completely cool, top with remaining yoghurt and strawberries.
Dust with icing sugar before serving.
HOT TIPS
• Any seasonal berries or stone fruit are great to use in the cake. It's also nice finished with whipped cream instead of yoghurt and topped with different fruit.
Photography William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.
