Strawberry & fennel seed buckle cake
Strawberry & fennel seed buckle cake
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Ingredients
Method
In a bowl, mix the strawberries, fennel seeds, 1 tbsp sugar and a pinch of salt. Set aside. Heat the oven to 180ºC, gas mark 4. Grease and line a 20cm round cake tin with baking parchment. In a bowl, toss together the crumble mix, pistachio kernels and a pinch of salt, then set aside.
In a bowl, use an electric hand mixer to beat the remaining 125g sugar and the butter together for 2-3 minutes until light and fluffy. Beat in the eggs, one at a time, with 1 tbsp our per egg. Sift over the remaining flour and the salt, then fold in. Gently stir in the yogurt until smooth. Spoon into the lined tin, smooth the top, then evenly cover with the strawberries and sprinkle over the crumble mixture. Bake for 1 hour, until a skewer inserted comes out clean. Leave to cool completely in the tin, then remove from the tin and transfer to a serving plate. Slice and serve with a dollop of yogurt.
