Strawberry Curd Yogurt Loaf

About a month ago I watched Hugh Fearnley-Whittingstall River Cottage Every day, I was inspired to make some of his Lemon Curd muffins, but was going to replace the lemon curd with some of my home-made strawberry curd.

Then I don’t know what happened in between, but I changed my mind from making the Strawberry curd muffins to a Strawberry curd cake.

I basically took an ordinary plain yogurt cake recipe and incorporated strawberry curd into it. It was a lovely success. As you open the oven, you are immediately hit in the face with the waft of strawberry zingyness.

I recommend making this cake a day in advance, as I think it tastes much better the following day. I am sending this Strawberry Curd Loaf to Julia who is holding a Snow Day Bake-Off. I’ve actually forwarded a few recipes to Julia’s food blog event called 'In the Bag' before, last December it was Cranberry Waffles and previous to that my Welsh Glamorgan Pakora’s based on the famous Glamorgan sausages.

Anyway, I am off now to enjoy another slice of this Strawberry curd yogurt cake and watch the waxwings from the window continue to feast on the last of the apples on the tree.

Strawberry Curd Yogurt Loaf (cake)
Ingredients
200g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
100ml natural yogurt
200g sugar
3 eggs
80ml sunflower or vegetable oil
100ml strawberry curd
Method
Preheat the oven to Gas Mark 4. Grease or line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking powder and salt into a bowl. In another bowl, whisk together the yogurt, sugar and eggs. Slowly whisk the dry ingredients into the wet ingredients. With a spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Then gently stir in the strawberry curd. Pour the batter into the prepared pan and bake for about 50 minutes to an hour, or until a cake tester placed in the centre of the loaf comes out clean.