Simple and moist strawberry loaf cake

Step 1/3

• 100 g strawberries
• ⅛ orange
• ¼ tbsp water
• butter (for greasing)
• cane sugar (optional)

• loaf pan
• fine grater
• knife
• cutting board
• pot
• cooking spoon

Grease loaf pan with some butter, optionally sprinkle some cane sugar in there for some crunch. Zest orange. Wash strawberries, remove the hull and cut into quarters, larger strawberries into eighths. In a pot, simmer half of them with the water until the mass turns into a compote, for approx. 10 min. Stir occasionally.

Step 2/3

• 50 g flour
• ½ tsp baking powder
• ⅛ tsp salt
• 50 g sugar
• 24 g butter (melted)
• ¼ tsp vanilla extract
• ⅜ eggs (large)
• 20 g full-fat Greek yogurt

• oven
• 2 bowls (large)
• whisk

Preheat the oven to 180°C/356°F. Mix flour, baking powder, and salt in a large bowl. In another bowl, whisk sugar, melted butter, orange zest, vanilla extract, and eggs for approx. 1 min. until light and fluffy. Add yogurt and strawberry compote and mix. Then fold into the flour mixture and add half of the remaining strawberries, setting some aside for decorating the top. Be careful not to overmix the dough.

Step 3/3

• cane sugar (optional)
• whipped cream (for serving)

• wooden skewer

Pour the batter into the prepared loaf pan and spread the remaining strawberries on the cake. Sprinkle a little more cane sugar on top, transfer to the oven and bake for approx. 65–75 min. or until a wooden skewer comes out clean when poking through. Let it cool off before removing from the loaf pan and before serving. Serve with some whipped cream or more yogurt if desired.

Enjoy your meal!