Strawberry and Yoghurt Cake

Ingredients

• 200 g polenta
• 200 g self-rising flour
• 1 teaspoon baking powder
• 275 g caster sugar
• 110 g butter, melted
• 500 g natural yoghurt
• 200 ml water, warm
• 600 g strawberries
• 1/4 cup icing sugar

Directions

1. 1

   Preheat oven to 170°C.

2. 2

   Mix dry ingredients and add melted butter, 300g yoghurt and water and beat until smooth.

3. 3

   Stir through 250g chopped strawberries and pour into 20cm springform prepared cake pan.

4. 4

   Bake for 2 hours or until springy in the centre.

5. 5

   Remove from oven and cool 15 mins before removing.

6. 6

   When cool top with remaining yoghurt and strawberries.

7. 7

   Dust with icing sugar.