2 cups of plain flour
1 cup caster sugar
3 eggs
2 teaspoons of baking powder
pinch of salt
1 teaspoon Vanilla extract or vanilla sugar
50g
1/4 cup of oil of melt butter
2 cups of fresh strawberries
Crumble recipe
1/2 cup of caster sugar
70g of butter
1/2 cup of plain flour
Remove the ingredients for the yogurt cake from the fridge in advance to warm up. Prepare the crumble: pour the flour into a bowl, add finely chopped butter and sugar and rub the ingredients with your fingers until a fine crumble is formed. Then, with a moistened hand, combine the ingredients to form a smooth dough ball and put it in the freezer.
Preheat the air fryer to 180°C/350°F Line the bottom of a 24 cm diameter cake tin with baking paper, fasten the rim, letting the rest of the paper outside.
Sift the flour into a bowl with the baking powder and mix. In another bowl, beat the eggs with sugar and vanilla sugar until fluffy (about 7 minutes). Add yogurt, melted butter/oil and flour with baking powder. Mix briefly at low speed of the mixer, just until the ingredients are combined into a uniform mass.
Pour into the cake tin and arrange the sliced strawberries on top. Sprinkle with crumble from freezer.
Place in the preheated air fryer and bake for about 45 minutes, until the cake has risen and the top is golden brown. Remove from the oven and cool. Sprinkle with powdered sugar
