Ingredients

Pound Cake

• 1 cup unsalted butter at room temperature
• 3 cups sugar
• 6 large eggs
• 3 cups cake flour
• 1/4 tsp each table salt and baking soda
• 1 cup plain yoghurt
• 2 tsp vanilla extract

Strawberry-Raspberry Coulis

• 500g fresh strawberries, hulled and quartered
• 1 cup raspberries, fresh or frozen
• 1 cup sugar
• 2 tbs freshly squeezed lemon juice

Whipped Cream

• 1 cup double cream
• 1/2 cup icing sugar
• 1/2 tsp vanilla extract

Steps

1. To make the pound cake, use an electric mixer to cream butter and sugar for 3 – 5 minutes in a large bowl.
2. Add the eggs, one at a time, with the mixer on low.
3. Blend until eggs are well incorporated.
4. Mix the flour, salt and baking soda in a separate bowl.
5. With the mixer on low, add the yoghurt and flour mixture, alternately, until both are completely incorporated.
6. Add the vanilla and continue mixing for a further 15 seconds.
7. Pour the batter into a prepared loaf pan and place on a plate setter inside the EGG. Close the lid and bake for 1 hour or until a skewer comes out clean.
8. To make the coulis, place the berries in a small bowl and add sugar and lemon juice.
9. Using a spoon, toss the strawberries and raspberries in the sugar.
10. Puree half the berries in a blender on high for 3 minutes, while the other half is refrigerated.
11. Strain the coulis into a small bowl.
12. To make the whipped cream, use a whisk or electric mixer, to beat the cream, icing sugar and vanilla for 5 minutes or until light and fluffy.
13. To assemble, place a slice of cake on each plate. Top with the macerated strawberries and raspberries, spoon the coulis over the berries and top with the whipped cream.