This yoghurt cake show-stopper will put a smile on everyone’s face. A low-fat alternative to cheesecake, it contains a high proportion of fresh and dried fruit and seeds

Preparation time: 20min plus 2-3 hours to freeze
Serves: 8

How to make Yoghurt Cake:

1. Preheat the oven to 180^oC/Gas Mark 4. Place the sunflower seeds on a baking sheet in the oven for 5min or until the seeds begin to brown.
2. Remove the seeds from the oven and pulse in a food processor for a few seconds so they are roughly chopped. Add the dates and coconut oil. Process until the mixture resembles a thick paste. Press the date and seed mixture into the base of a 20cm (8in) spring form cake tin.
3. Purée the strawberries with the lime juice and honey in a food processor and add the Greek yogurt. Mix well and pour onto the date and seed crust in the cake tin. Place in the freezer for 2-3 hours to freeze.
4. Remove a few minutes before serving. Decorate the top of the yogurt cake with berries and edible flowers.

Cook’s tip: Some examples of edible flowers are violas, lavender, oxalis, marigolds, chamomile, rose petals.

Variation: For a vegan version of this yoghurt cake, use a vegan cream cheese. Raspberries, blueberries and blackberries can all be used instead of strawberries.

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