Ingredients

 

1 1/2 cups chopped rhubarb

1/2 cup chopped strawberries

1/2 cup sugar

1 teaspoon cinnamon

120 grams butter

1 cup caster sugar

2 teaspoons vanilla

2 eggs

2 cups plain flour

2 teaspoons baking powder

3/4 cup thick yoghurt

1/4 cup milk

zest of one lemon

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Icing sugar

zest & juice of one lemon

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sunflower oil & about 1 tablespoon almond meal

 

 

Method

 

• Preheat your oven to 180°C (170°C if using fan-forced oven).

• Prepare Bundt pan by brushing or spraying with sunflower oil and adding a dusting of almond meal.

• Mix fruit, sugar and cinnamon together in a bowl and set aside

• Cream together butter, sugar and vanilla. Add eggs one at a time, beating well with each addition.

• Add yoghurt/milk mix and flour mix intermittently until all combined.

• Put clumps of the cake batter around the bottom of the pan, followed with the strawberry rhubarb mixture, and repeat until finished.

• Bake for 45 minutes or until a skewer inserted into the cake comes out clean.

• Let cool for about 10 minutes in the pan, then turn the cake out onto a plate.