Strawberry yogurt cake with spelt flour

Ingredients for 1 servings:

• 500 g strawberries
• 100 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 m.-sized eggs
• 180 g Greek yogurt
• 270 g spelt flour type 1050
• 2 tsp, leveled baking powder

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Wash, hull, and halve the strawberries. Line the bottom of a 26 cm springform pan with baking paper and grease the edges. Preheat oven to 180°C fan/200°C conventional heat. Mix butter, sugar, vanilla sugar, and salt in a bowl using a hand mixer or a food processor. Add the eggs and beat until creamy. Stir in the Greek yogurt. Mix the flour and baking powder and stir into the mixture until a smooth batter forms. Pour the batter into the prepared pan and smooth the surface. Arrange the strawberries, cut-side up, on top of the batter. Bake the cake in the preheated oven for approx. 30-35 minutes, until golden brown on the outside. Remove from the oven and let cool slightly before serving.