Mini chef
Utensils
Bowl
Lemon grater
Mixer
Rectangular tin
Oven mitts
Paring knife
Rubber spatula
Tablespoon
Teaspoon
Yoghurt pot
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Tray
Grease the tray (approx. 30 x 30 cm) with butter.
Sponge mixture
Empty the yoghurt into a bowl. Rinse out and dry the yoghurt pot, use as a measuring cup. Grate the lemon zest into the yoghurt. Add the butter, sugar, salt and eggs, beat using the whisk on a mixer until the mixture becomes lighter in colour. Combine the flour and baking powder, mix into the egg mixture.
Strawberries
Transfer the cake mixture to the prepared tray. Cut the strawberries in half or quarters depending on the size, press into the sponge mixture. Scatter the almonds on top.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, cut into pieces, remove from the tray and leave to cool on a rack.
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