End of season strawberries are so jammy and sweet, they’re perfect for baking with. 

Makes one 20cm cake. 



Ingredients:

55g butter, softened 

2/3 cup caster sugar + 1 tbsp 

2 tsps pure vanilla extract 

1 large egg 

1 cup plain flour 

½ tsp baking powder 

½ tsp baking soda 

3 tbsps poppy seeds 

1/2 tsp lemon zest 

1/2 cup plain Greek yoghurt or sour cream 

140g fresh strawberries, quartered 

Yoghurt or whipped cream to serve 



Method

1. Preheat oven to 180 C fan bake with rack in middle. Grease and line a 20cm springform tin.

2. Beat butter and 2/3 cup sugar until pale and fluffy, then beat in vanilla and egg.

3. Whisk together flour, baking powder, baking soda and poppy seeds and add these into the mix in two batches, beating on low and alternating with yoghurt. Stir in zest and half the strawberries until just combined. Spoon batter into prepared cake tin. Arrange remaining strawberries evenly over top and sprinkle with remaining one tablespoon of sugar.

4. Bake 35 minutes or until golden and a skewer comes out clean. Cool for 10-15 minutes before ‘springing the tin’ and allow to cool completely before transferring to a serving plate.



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End of season strawberries are so jammy and sweet, they’re perfect for baking with.  
Makes one 20cm cake.  
 
Ingredients: 
55g butter, softened  
2/3 cup caster sugar + 1 tbsp  
2 tsps pure vanilla extract  
1 large egg  
1 cup plain flour  
½ tsp baking powder  
½ tsp baking soda  
3 tbsps poppy seeds  
1/2 tsp lemon zest  
1/2 cup plain Greek yoghurt or sour cream  
140g fresh strawberries, quartered  
Yoghurt or whipped cream to serve  
 
Method 
1. Preheat oven to 180 C fan bake with rack in middle. Grease and line a 20cm springform tin.
2. Beat butter and 2/3 cup sugar until pale and fluffy, then beat in vanilla and egg.
3. Whisk together flour, baking powder, baking soda and poppy seeds and add these into the mix in two batches, beating on low and alternating with yoghurt. Stir in zest and half the strawberries until just combined. Spoon batter into prepared cake tin. Arrange remaining strawberries evenly over top and sprinkle with remaining one tablespoon of sugar.
4. Bake 35 minutes or until golden and a skewer comes out clean. Cool for 10-15 minutes before ‘springing the tin’ and allow to cool completely before transferring to a serving plate.
 
LISTEN ABOVE

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

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