Strawberry & Yoghurt Cake

A while ago I saw a recipe for raspberry and yoghurt cake on an internet forum type thingy. It seemed an interesting combination, so I kept it in mind. However the recipe had eggs in and as you may or may not be aware I am allergic to the dratted things. So yesterday I had lots of strawberries that needed using up asap and also some yoghurt. So I decided to experiment. The following recipe is what I came up with.

Strawberry & Yoghurt Cake

Ingredients:
12oz plain flour
12oz strawberries (chopped in half)
6oz margarine
4oz brown sugar
1/2 tsp salt
1/2 tsp ground vanilla
2 tsp bicarbonate of soda
2 tbsp vinegar
1/2 pint plain "live" goats milk yoghurt

1. Set the oven to 170C.
2. Grease and line a baking tin with greaseproof paper.
   
3. Stir the flour, sugar, salt, spice and bicarb in a large mixing bowl.
4. Rub the margarine into this mixture with your fingers.
5. Once the mixture has an even consistency, pour the vinegar and orange juice over the mixture and stir well, but quickly.
6. Stir in the strawberries gently, but as quickly as possible. (The vinegar is reacting with the bicarb and making bubbles to help the cake rise so get it in the oven asap).
   
7. Pour the mixture into the tin and pop it in the oven for 1 hour and 45 mins.
8. Test with a cold knife after this time. If it comes out without any cake on it then the cake is ready.
9. Leave the cake in the tin on a wire rack to start cooling.
10. Once it is cool enough to touch, remove the cake from the tin and remove the baking paper.
11. Store cake in an airtight container once it is completely cool.

Everything is ready.


The mixture in the bowl.


The final cake.


Yummy! The first slice.