An Inviting Strawberry Cake For A Sweet Breakfast

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    strawberry cake

    I saw this strawberry cake recipe on a site and one hour after I was already preparing it.

    Yes, I admit, I am strongly attracted by beautiful food. When I see a beautiful food photograph, if it is not too heavy (calories and/or fat and sugar quantities) or complicated, it goes straight to my to-do list.

    This cake is not too sweet and so it is perfect for breakfast…and I also eat it as a middle-morning snack. The strawberries keep their freshness and taste and being well divided into the dough, there’s quite no bites without a piece of strawberry inside.

    I made a change regarding the original recipe I found in Ricette & Co. blog: I didn’t use the homemade limoncello, but just lemon juice. I did it for two reasons: I wanted it to be less sweet and I believe there’s a few of you out there who has homemade limoncello at home.

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    An Inviting Strawberry Cake For A Sweet Breakfast
     
    Prep time
    Cook time
    Total time
     
    Delicious strawberry cake for breakfast
    Author:
    Recipe type: plumcake
    Serves: 8
    Ingredients
    • 300 g of flour
    • 100 g of sugar
    • 250 g of low fat yogurt
    • 200 g of strawberries
    • 1 Tbsp of baking powder
    • 2 eggs
    • 3 Tbsp of lemon juice
    • zest of 1 lemon
    • icing sugar
    Instructions
    1. Turn on the oven to 356°F/180°C.
    2. Wet a piece of parchment paper, squeeze it and cover a plumcake pan with it.
    3. Wash the strawberries, eliminating the leaves and cutting them in halves.
    4. Pass the strawberries on the flour to avoid them going to the bottom of the pan during baking.
    5. Beat the eggs together with the sugar until they become a foamy cream.
    6. Add the lemon zest, the lemon juice, yogurt and mix it all with a spoon.
    7. Add the flour together with the baking powder and mix carefully.
    8. Pour half of the mixture into the pan, add half of the strawberries and then the rest of the mixture.
    9. Add the remaining strawberries pressing them a little to make them adhere to the mixture.
    10. Bake for 45 minutes. Take it out of the oven and let it rest before taking it out (together with the parchment paper) from the pan.
    11. Let it cool on a rack.
    12. Add some icing sugar on top and...
    13. Buon appetito!

     

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