Page 48 - The Australian Womens Weekly Food

Summer Lovin’ In Season

“As strawberries are a member of the rose

family, I love to add a few drops of

rosewater to macerated strawberries for

a luscious, floral note.”

Frances Abdallaoui, Food Director,
The Australian Women’s Weekly

MELT-&-MIX
1 Preheat oven to 180°C/160°C
STRAWBERRY fan. Line base and side of a 22cm
YOGHURT CAKE springform pan with baking paper.
2 Sift flour into a bowl; stir in
PREP + COOK TIME 1 HOUR 15 MINUTES
strawberries, sugar, vanilla paste,
(+ STANDING & COOLING) SERVES 8
egg, yoghurt and butter until just
combined. Spoon mixture into
2½ cups (375g) self−raising flour pan; smooth the surface. Sprinkle
250g strawberries, chopped coarsely with almonds.
⅔ cup (150g) golden caster sugar 3 Bake cake for 50 minutes or until
1 teaspoon vanilla bean paste a skewer inserted into the centre
2 eggs, beaten lightly comes out clean. Leave cake in pan
½ cup (140g) greek−style for 10 minutes. Release ring; transfer
natural yoghurt cake to a wire rack to cool.
125g unsalted butter, melted 4 Meanwhile, make macerated
½ cup (40g) roasted almonds, strawberries.
sliced thinly 5 Top cake with macerated
1 cup (280g) greek−style strawberries. Serve with extra yoghurt.
natural yoghurt, extra
MACERATED STRAWBERRIES
MACERATED STRAWBERRIES Combine ingredients in
250g strawberries, halved or quartered a small bowl; stand for
1 tablespoon lemon juice 20 minutes.
1 tablespoon golden caster sugar

48 AWW FOOD • ISSUE THIRTY FIVE