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A light, very soft cake that is also gluten free!
Blend the strawberries with the yogurt, setting some aside for decoration.
Whisk the eggs with the sugar until the mixture becomes pale and frothy.
Add the oil, yogurt, blended strawberries and lemon zest and mix everything together.
Finally add the flour sifted with the baking powder.
Pour into a greased and floured baking pan and bake in a preheated static oven at 190 degrees for 50 minutes (check doneness with a skewer).
Add the icing sugar to the coconut yogurt a little at a time until you obtain a fairly thick frosting.
Once the cake has cooled, pour over the frosting and decorate with strawberries, red berries, white chocolate chips and chopped pistachios.
Air, Refrigerator
Instead of the yogurt frosting, you can decorate the cake with dark or white chocolate glaze.
Italia, Liguria
| Energy (kcal) | 234.7 |
| Carbohydrates (g) | 37.29 |
| of which sugars (g) | 18.75 |
| Fat (g) | 7.83 |
| of which saturates (g) | 1.28 |
| Protein (g) | 4.62 |
| Fibre (g) | 1.2 |
| Salt (g) | 0.08 |
