2/3 cup Greek-style yoghurt
2/3 cup (100g) strawberries, sliced
1 Tbsp lemon juice
11/2 cups plain flour
1 tsp baking powder
180g unsalted butter, softened
11/4 cups caster sugar
Finely grated zest of 1 lemon
1 tsp vanilla extract
2 free-range eggs
White fairy floss, crushed freeze-dried strawberries and fresh white rose petals, to decorate
2 cups pure icing sugar, sifted
1-2 Tbsp lemon juice
Preheat oven to 160°C fan-forced (180°C conventional). Grease a 12-hole mini bundt pan with butter (see Cook’s tip).
In a food processor, combine yoghurt, strawberries and lemon juice. Pulse until smooth (you should end up with roughly 1 cup of liquid).
In a large bowl, sift flour and baking powder. In the large bowl of a stand mixer, beat butter and sugar on high until light and fluffy. Add zest and vanilla and beat to combine. Add eggs, 1 at a time, scraping down side of bowl after each addition.
Gradually add flour and yoghurt mixtures to egg mixture, alternating between dry and wet mixtures, beginning and ending with dry. Spoon or pipe batter into prepared pan, filling each hole about two-thirds full. Leave any remaining batter covered for a second batch.
Bake for 25-30 minutes, or until golden brown on top and a skewer inserted into one of the cakes comes out clean. Transfer bundt pan to a wire rack and allow cakes to cool slightly in pan before unmoulding.
To make glaze, in a small bowl, combine icing sugar and lemon juice until you have a sheer, pourable consistency. Place a wire rack over a tray. Holding base of bundt cakes, dip into icing to completely cover and transfer to wire rack to set.
Decorate bundt cakes with fairy floss, crushed freeze-dried strawberries and fresh white rose petals. Serve.
Cook’s tip: if you don’t have a mini bundt pan or doughnut pan available, this recipe can be made using a regular 12-hole cupcake pan. Follow recipe as above, lining the pan with cupcake patties.