125gm of Butter
1 cup of caster sugar
1 cup of plain flour
1 cup of self-raising flour
¾ cup of Natural Greek Yoghurt
1 jar of Yarra Valley Gourmet Foods Jumbleberry Jam
1 punnet of fresh strawberries for garnish
Preheat oven to 180C/160C fan-forced. Grease a 20cm (base) round springform cake pan. Line base and side with baking paper.
Beat butter and sugar until light and fluffy, using an electric mixer.
Add eggs, 1 at a time, beating to combine.
Sift half the flour over mixture. Stir to combine. Add half the yoghurt. Stir to combine. Repeat with remaining flour and yoghurt.
Spread mixture into prepared pan. Spoon over Jumbleberry Jam to cover top of cake. Garnish with cut strawberries over the top of the jam.
Bake for 50 minutes or until a skewer inserted in the centre comes out clean.
Stand in pan for 10 minutes. Transfer to a wire rack to cool. Serve with more yoghurt and a dusting of icing sugar.
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