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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the eggs, vanilla extract, sugar, sunflower oil, and Greek yogurt together, then fold in the self raising flour and baking powder.
Bake for 35 minutes at 180 degrees Celsius until the cake is golden and a skewer inserted into the center comes out clean.
Poke holes all over the cake using a fork and cover it in the vanilla milk.
Allow the cake to cool down completely.
Whip the double cream with the sugar and vanilla extract until soft peaks form.
Decorate the cake with the whipped cream, fresh strawberries, and ground pistachios.
Serve chilled.
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For a nut-free version, omit the ground pistachios or replace them with another topping of your choice.
Can I use a different type of oil?
Yes, you can substitute sunflower oil with any neutral-flavored oil like canola or vegetable oil.
How do I know when the cake is done?
The cake is done when it is golden and a skewer inserted into the center comes out clean.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it in the refrigerator. Decorate it with cream and toppings just before serving.
What can I use instead of Greek yogurt?
You can substitute Greek yogurt with sour cream or plain yogurt.
How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
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