- Preparation: 30 minutes
- Cooking: 50 minutes
- Serves 8
INGREDIENTS
- 200 g (1 1/2 cups) + 1 tbsp all-purpose flour
- 1/4 tsp salt
- 60 ml (1/4 cup) 10% plain yogurt
- 1 tsp baking soda
- 500 ml (2 cups) fresh strawberries, quartered
- 125 g (1/2 cup) butter, at room temperature
- 210 g (1 cup) sugar
- 60 ml (1/4 cup) maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 lemon, grated zest
- 1 tbsp turbinado or granulated sugar
INSTRUCTIONS
Preheat oven to 175ºC (350ºF). Butter and flour a 23 cm (9 in) springform pan. Line the bottom of the pan with parchment paper.
In a small bowl, combine 200 g (1 1/2 cups) of flour and the salt. In a second small bowl, combine the yogurt with the baking soda. In a medium bowl, combine the strawberries with 1 tablespoon of flour. Set aside.
In a large bowl, using an electric mixer, cream the butter with the sugar and maple syrup for about 5 minutes or until light and fluffy. Beat in the eggs, vanilla, and lemon zest. At low speed, alternately mix in the dry ingredient mixture with the yogurt mixture.
Spread half of the batter into the pan and top with half of the strawberries. Add the remaining batter and scatter the strawberries evenly over the top, pressing them lightly into the batter. Sprinkle with sugar.
Bake in the center of the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Place the cake on a wire rack. Let cool for about 15 minutes and remove from the pan. Serve with ice cream. The cake can be prepared 1 day in advance.
SOURCE: https://fr.chatelaine.com/recettes/desserts/gateau-fraises-et-citron/