Strawberry and Olive Oil Cake

Cook Time 1 hour

Serves 4–6

Ingredients

3 eggs

200g raw caster sugar

180ml light olive oil

180ml yoghurt, ideally strained overnight 

Zest of 1 lemon 

250g self-raising flour 

Pinch of salt

1 punnet of strawberries, quartered

1 large handful of almond flakes

Method

Preheat the oven to 160°C and line a slice tin with baking paper.

Whisk the eggs and sugar until thick and pale. Slowly whisk in the olive oil, followed by the yoghurt and lemon zest.

Fold in flour and salt, and then half of the berries. Sprinkle over the almonds and remaining berries, and bake for 45-50 minutes or until a skewer inserted in the centre comes out clean.