A light, very soft, and also gluten-free cake!
Blend the strawberries with the yogurt, leaving a few aside for decoration.
Whisk the eggs with the sugar until the mixture becomes light and frothy.
Add the oil, yogurt, blended strawberries, and lemon zest and mix everything together.
Finally, add the sifted flour 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 the cooking with a toothpick).
Add the powdered sugar to the coconut yogurt a little at a time until you get a fairly thick frosting.
When the cake has cooled, pour the frosting and decorate with strawberries, red fruits, white chocolate chips, and chopped pistachios.
Air, Refrigerator
Instead of yogurt frosting, you can decorate the cake with dark or white chocolate glaze.
Italia, Liguria
| Energy (kcal) | 210.84 |
| Carbohydrates (g) | 30.51 |
| of which Sugars (g) | 16.01 |
| Fat (g) | 7.83 |
| of which Saturates (g) | 1.72 |
| Protein (g) | 5.86 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.08 |
