Junior chef
Utensils
Apron
Bowl
Fork
Mixer
Paring knife
Rubber spatula
Springform pan
Tablespoon
Teaspoon
Timer
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 .
Measuring cup
Tip the yoghurt into a bowl, rinse out and thoroughly dry the yoghurt pot, use as a measuring cup.
Banana
Add the banana to the bowl of yoghurt, roughly mash with a fork.
Cake mixture
Mix the oil, sugar, salt and eggs in a bowl. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Combine the flour, almonds, vanilla sugar and baking powder, mix into the egg mixture.
Strawberries
Quarter the strawberries. Carefully fold half into the cake mixture along with the yoghurt.
Baking tin
Line a springform pan (approx. 24 cm in diameter) with baking paper, grease the sides with oil. Transfer the cake mixture to the prepared tin. Top with the remainder of the strawberries.
To bake
Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.
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