190 g plain flour plus 10 g, sifted
2 Tsp baking powder
1/2 Tsp salt
500 g natural yogurt
1 cup castor sugar, plus 1 Tbs casor sugar
3 extra-large eggs
3 Tsp grated lemon zest
1/2 Tsp vanilla essence
1/2 cup olive oil
200 g strawberries
5 stalks rhubarb, washed, thinly cut
60 ml freshly squeezed lemon juice
Preheat the oven to 180 deg C. Grease and flour the ring pan. Sift together 190 g flour, baking powder, and salt into a bowl. Using electric blender, blend together the yogurt, sugar, eggs, lemon zest, vanilla, lemon juice and oil.
Slowly blend the dry ingredients ( a ladle at a time) into the wet ingredients. Mix the strawberries, and rhubarb with the remaining tablespoon of sugar and 10 g of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a plate. Cool. Then transfer to cake container to keep cake moist.