Kamala Sohonie's scientific legacy
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Level: Intermediate
Total: 1 hr 45 min (includes cooling time)
Active: 30 min
Yield: 8 servings
Fruit Cake - Ingredients
Nonstick cooking spray
2 eggs, at room temperature
1 cup plus 1 tablespoon sugar
1/2 cup reduced-fat Greek yogurt
1/4 cup melted butter, cooled slightly
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 pound strawberries, hulled, half sliced and half halved
Honey whipped cream, for serving (see Cook's Note)
Fruit Cake -Directions
Special equipment: a 9-inch spring form pan
Preheat the oven to 375°F. Grease a 9-inch spring form pan with non-stick spray and line the bottom with parchment paper. In a medium bowl, beat the eggs and 1 cup of sugar on high speed with a handheld mixer until the mixture is thick, pale, and has doubled in size, about 4 minutes.
Beat for an additional minute after adding the yoghurt, vanilla extract, and melted butter. Add the salt, baking powder, and flour gradually and stir until just mixed about 30 seconds. Transfer half of the batter onto the pan that has been ready and level it out to the edges.
Layer the sliced berries on top. Pour the remaining batter over the berries and spread evenly again. Arrange the strawberry halves decoratively on top and sprinkle with the remaining 1 tablespoon of sugar. Bake for 45 minutes or until a toothpick inserted in the centre comes out clean.
On a wire rack, let the cake cool fully. Alongside honey whipped cream, serve.
Fruit Cake -Note from the Cook:
To make honey whipped cream, beat 1 cup heavy cream until soft peaks form, then stir in about 2 teaspoons of honey, or to taste.
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