It’s a sign that your children are getting older, when they no longer request birthday cakes from the Women’s Weekly Birthday Cake cookbook, and instead choose a cake like this one.

My Soccer, V8, Formula 1, BMX, Rugby and Go-Kart loving son, who typically doesn’t like anything sweet and usually chooses chips over cake, requested this cake for his birthday this year.

The only way to describe this cake is simply lovely.

Originally a Neil Perry recipe, I have lowered the sugar a little, and found no difference with the way it cooked and tasted, and changed the way he serves it to suit my family.

For those not use to cooking with polenta, it gives a little ‘sandy’ texture to the cake, which adds to this cakes personality.

The cooked strawberries go a little ‘jammy’ and when eaten warm, you feel like you are eating a beautiful cake with pocketfuls of jammy goodness.

And to top it all off, it’s exceptionally simple to make. One bowl, a whisk and a spoon…..even my 4 year old helped to make this one.

Strawberry & Yoghurt Cake (egg free)

Created by emma@cookfasteatslow.com on October 16, 2015

Prep Time: 20m
Cook Time: 1h
Total Time: 1h 20m

Serves: 12
Category: Baking

Ingredients

200 grams polenta
200 grams self-raising flour
200 grams castor sugar
1 teaspoon baking powder
300 grams natural yoghurt
110 grams butter, melted
200 milliliters warm water
300 grams strawberries, washed, hulled and chopped
extra strawberries kept whole to decorate
icing sugar to dust

Method

Preheat oven to 170 degrees celsius.
Grease and line with baking paper a 20cm springform tin.
Place all the dry ingredients in a mixing bowl and whisk with a hand whisk to combine.
Make a well in the centre, add yoghurt, butter and warm water and mix with a spoon until well combined.
Stir through the strawberries gently.
Bake for 1 hour or until a skewer inserted comes out clean. This may be different for different ovens. If not cooked after 1 hr, keep checking it every 15 minutes after.
Leave to cool in tin on a cooling rack for 15 minutes, then remove from tin to cool completely.
Dust with icing sugar and top with remaining strawberries to serve.
This cake will keep for 2-3 days covered in the refrigerator.

A nutty, chocolatey base, some thick oozy caramel, all topped with a home-made banana ice-cream.

I don’t think much more needs to be said really….

I dedicate this recipe to my beautiful Banoffee Pie loving friend. You know the conversation is pretty good when you forget you made these especially for her and then found them in the freezer the next day.

I will make it up to you soon I promise….

Serves 2

Ingredients

Base
1/2 cup toasted pecans
3 fresh dates, pitted
50gm 70% dark chocolate, plus a little extra to grate on top

Filling
2-3 tablespoons of Dulce de Leche (or store-bought caramel)

Banana Ice-cream
2 frozen bananas (skin off)
juice of 1/2 lemon
2 tablespoons creme fraiche (this is optional, but does make it a little more creamy and slightly tart tasting)
1 tablespoon maple syrup

*This recipe is best when you use ready-for-eating bananas, not over-ripe ones. Just peel 2 bananas and place them in a zip lock bag and pop them in the freezer.