How was your Easter? Did you have fun? Did you eat too much and then ate again and then took just another bite of chocolate and then well… there was some bread left, why not take another bite? Here, drink some wine so then you can eat some more!
And then what about the next day? Is it tradition in your country to do a picnic? It is in Italy, and for maybe the second time in my life we did it! So we ate really too much yesterday, too. If you did the same, you’re probably not too happy to see pictures of cake and chocolate, because you definitely had too much. Buuuut you can always come back later and take a bite!
My easter menu was: tortellini 2 ways, roasted chicken, corn and bean salad, cheeses and this cake. On monday everyone prepared something to eat, so we had thai basil chicken, 4 different kinds of sandwiches, 3 kinds of savoury pies, salad, leftover cake, another chocolate dessert, … and maybe that’s all? Well, you have to add beer and wine, of course.
We went out of town in a hill where they also kept horses, goats and donkeys, and it was really fun! Our Spanish friend brought this spanish traditional easter wine called Limonada, made from wine, lemon juice, cinnamon and patience. Tasted like mulled wine for summer 🙂
By the way, what did you find inside your easter egg? Me and Robby, we had Star Wars eggs so we found card games inside in a really cool box (C-3PO for me and a Stormtrooper for her)! Yay!!
By the way, this cake is made with greek yogurt and has got fresh strawberries inside. The chocolate glaze is bought se we didn’t include it in the recipe – not too much spare time to cook it The decorations are egg-shaped smarties and edible butterflies that I had in my house since forever and never had a chance to use!!
Strawberry Yogurt Bundt Cake
Listen to: Queen – Another one bites the dust
Drink: Spanish Limonada (sounds healthy but it’s wine) – or Sangria if you don’t have that!
- 2 + 1/4 cup self-rising flour
- 1 cup butter
- 1 cup sugar
- 1 tbs lemon juice
- 3 eggs
- 225 grams strawberry greek yogurt (you can substitute with white or other berry flavours)
- 340 grams fresh strawberries
- 1/2 tsp salt
- Strawberry syrup or jam, not too dense (we used a strawberry flavoured ice cream topper) – not necessary f your strawberries are really good!
- Preheat oven at 320° F (160° C)
- Chop the strawberries into really small pieces and dry them well with a paper towel (they release A LOT of liquid when you dice them finely, we don’t want the cake to become too soggy or it won’t rise)
- Mix the flour with the salt
- With a mixer whisk butter (softened) and sugar until it’s soft and creamy
- Add the lemon juice and the eggs, one at a time, while still whisking
- Still whisking, add about 1/4 of the flour, then 1/4 of the yogurt, then some other flour, etc… until you finish them all
- Add the strawberries and fold them in
- Spray a bundt cake baking tin with non-stick spray, or use butter and flour like we did. Then fill it with half of the mixture and, if you are using a syrup/jam, it’s now time to drop some of it on the batter.
- Add the remaining batter (and some more syrup/jam)
- Bake at 320° F (160° C) for 80 minutes, checking after 1 hour
Now for the final touches:
- Calories: 3824
- Fridge: 2 days
- Freezable: yes
- Next day: it became even better
- Cold: still good
- Hot: nope
- Re-heating: nope