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  • Strawberries straight from the greenhouse
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Strawberry yoghurt cake recipe trail

(40 km)
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This route is just as sweet as it sounds. Along the way, you’ll savour the charm of the countryside and discover a summer recipe that’s both simple and delicious. The light and airy yoghurt cake gets a fresh twist from strawberries and a gentle sheen from local honey. A perfect way to round off a day full of sunshine, fresh air and cheerful kilometres of cycling.

You can find the recipe for the yoghurt cake with strawberries and honey here:

Yoghurt cake with strawberries and honey by Marcin Beaufort

Fancy something sweet that tastes of summer? This yoghurt cake with corn…

This route is just as sweet as it sounds. Along the way, you’ll savour the charm of the countryside and discover a summer recipe that’s both simple and delicious. The light and airy yoghurt cake gets a fresh twist from strawberries and a gentle sheen from local honey. A perfect way to round off a day full of sunshine, fresh air and cheerful kilometres of cycling.

You can find the recipe for the yoghurt cake with strawberries and honey here:

Yoghurt cake with strawberries and honey by Marcin Beaufort

Fancy something sweet that tastes of summer? This yoghurt cake with strawberries and honey is fresh, light and exactly the sort of treat that makes you happy. The full-fat yoghurt makes the cake wonderfully soft, whilst the strawberries add a fruity twist. The honey provides a natural sweetness that’s perfect for sunny days and local flavours. Serve the cake with some fresh strawberries and a spoonful of yoghurt curd for a dessert that’s simple yet special. Where can you find most of the ingredients? Check the ‘ribbon’ below for contact details for: Lavrijsen, van Gestel, de Hooiberg, Visit Bladel, Visit Reusel-De Mierden, and Reuselse bijen de Voort.

Ingredients

  • 200 grams of strawberries
  • 4 tablespoons of honey
  • 200 grams of mill-ground flour
  • 2 eggs
  • 150 ml full-fat yoghurt 
  • 100 grams of soft butter
  • 1 teaspoon of baking powder
  • 50 grams of icing sugar
  • 1 lemon
  • a pinch of salt

    Method
    Preheat the oven to 180°C.
    Grease a cake tin or line it with baking paper.
    Wash the strawberries and chop them into small pieces.
    Mix the strawberries with 2 tablespoons of honey and grate in the lemon zest.
    Beat the butter and the rest of the honey in a large bowl until light and fluffy.
    Add the eggs one at a time to the butter mixture and beat
    well. Add the yoghurt and mix. Sift the dry ingredients (flour, salt and baking powder) into the mixture and fold them in gently.
    Gently stir the marinated strawberries into the batter so that they are evenly distributed.
    Pour the batter into the prepared cake tin and bake the cake in the preheated oven for 35–40 minutes.
    Check the centre of the cake. Leave the cake to cool in the tin for a few minutes, then turn it out of the tin.
    Mix the lemon juice with the icing sugar and pour this over the cake.
    Leave to set, then cut into slices and serve with fresh strawberries and a spoonful of yoghurt curd.

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