(Makes 12)

• ¼ cup pistachio nuts

• Pinch of salt

• 200 gm caster sugar

• 175 gm plain flour

• 1 tsp baking powder

• ½ cup milk

• ½ cup olive oil

• 2 eggs

• 1 lemon, zested

• 250g punnet strawberries, sliced

• 1 tablespoon icing sugar, to dust

• 1 cup Greek yoghurt

To dust muffin tins:

• ¼ cup flour

• Spray oil

1. Prep the tins
   Preheat oven to 180°C (fan forced). Lightly spray muffin tins with oil spray and dust with a little flour. Tap out any excess and set aside.

2. Mix the dry ingredients
   Finely grind pistachios in a blender or food processor. Transfer to a large bowl, add salt, sugar, flour and baking powder. Stir to combine.

3. Bring it together
   Whisk in milk, olive oil, eggs, lemon zest and juice until smooth and glossy.

4. Build your layers
   Spoon batter halfway into prepared tins, scatter over half the sliced strawberries, then top with remaining batter and the rest of the berries.

5. Bake till golden
   Bake for 15-20 minutes, or until cakes are golden and the centres spring back when lightly pressed. Cool in tins for a few minutes before transferring to a wire rack to cool completely.

6. To serve
   Dust with icing sugar and serve with a generous dollop of Greek yoghurt.

Snapshot!

Each little Strawberry Olive Oil Cake brings a gentle 1241 kJ of energy, a sweet spot for an afternoon pick-me-up or a light dessert. With 5 g of protein and 15 g of total fat, mostly from heart-loving monounsaturated olive oil, it’s a more balanced bake than you might expect.
Saturated fat is modest at just 3 g, and sodium sits low at 68 mg, making this a treat you can enjoy without tipping the scales on salt or fat.
The 33 g of carbs (with 22 g of natural and added sugars) deliver that golden-crumb sweetness, while a little fibre helps round out the bite.

What it means on the plate

A lighter-style cake that swaps butter for extra virgin olive oil, lifting the monounsaturated fats and keeping saturated fat on the lower side.

With modest sodium and a simple ingredient list, this bake delivers a lovely balance of energy and satisfaction without feeling heavy or overly sweet. An example of how everyday baking can be a little better for you, more fruit, better fats, and plenty of flavour.

Food group balance → This little dessert offers a little bit of everything.

• Grains 1 serve (flour)

• Fruit ¼ serve (strawberries)

• Protein ½ serve (eggs)

• Dairy ¼ serve (milk & yoghurt)

CWJ Takeaway

A little sweetness, a splash of good oil, and a whole lot of joy, these cakes are proof that balance and flavour can share the same plate. With heart-friendly fats, gentle sweetness, and a golden crumb that sings of olive oil and strawberries, this is baking made beautifully doable.