Melt and mix strawberry yogurt cake
375g self-raising flour
250g strawberries, coarsely chopped
150g golden caster sugar
1 tsp vanilla bean paste
2 eggs, lightly beaten
560g Greek-style yogurt
125g unsalted butter, melted
40g roasted almonds, thinly sliced
For macerated strawberries
250g strawberries, halved or quartered
1 tbsp lemon juice
1 tbsp golden caster sugar
Preheat oven to 180°C.
Line base and side of a 22cm springform pan with baking paper.
Sift flour into a bowl; stir in strawberries, sugar, vanilla paste, egg, yogurt and butter until just combined.
Spoon mixture into pan; smooth the surface.
Sprinkle with almonds.
Bake cake for 50 mins or until a skewer inserted into the centre comes out clean.
Meanwhile, make macerated strawberries by mixing all the ingredients in a bowl and let it stand for 20 mins.
Leave cake in the pan for 10 mins.
Release ring; transfer cake to a wire track to cool.
Serve cake topped with macerated strawberries and extra yogurt.