Simon Rimmer served up a delicious strawberry yoghurt cake with pistachios, dry sherry and Balsamic vinegar.
The ingredients are: 3 large eggs, 100ml of oil, 225g full fat strawberry yoghurt, 200g sugar, 180g flour, 1 ½ tsp baking powder and zest of half an orange.
For the strawberries: 30g icing sugar, 400g quartered strawberries and juice of half the already zested orange, 30ml of balsamic vinegar, 30ml of dry sherry and 100g of pistachios (lightly chopped).
To serve: fresh mint and plain full fat Greek yoghurt.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.