Choc-Strawberry Tea Cake

Choc-Strawberry that uses greek yoghurt and wholemeal spelt as its base. My kids are quiet late afternoon nappers so when they wake up they’re usually starving and can’t quite make it to dinner time. This usually nips those cravings in the bud!

Ingredients:

• 2 free-range eggs

• 150 g Greek, full-fat natural or coconut yoghurt (about ⅔ cup)

• 80 ml olive oil or melted butter (¼ cup)

• 250 g honey or maple syrup (¾ cup)

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp sea salt

• 155 g white spelt flour or plain flour

• (1 ½ cups minus 2 tbsp)

• 35 g cacao powder (⅓ cup)

• 100 g strawberries (about 1 cup). Fresh or frozen.

Method:

1. Preheat the oven to 170°C (fan forced). Line a 23 cm x 13 cm loaf tin with baking paper.

2. In a bowl, whisk together the eggs, yoghurt, oil, sweetener, and vanilla until smooth.

3. Add baking powder, baking soda, and salt, and mix briefly.

4. Sift in the flour and cacao powder. Fold gently until just combined.

5. Fold in the chopped strawberries.

6. Pour into the lined tin and bake for 35–40 minutes, or until a skewer comes out clean.

7. Cool on a wire rack before slicing.