The cake itself is light and not overly sweet, the texture reminds me of a soft/pillowy pancake. The texture benefits from the use of kefir, which is a thick fermented milk drink that tastes abit like yogurt (it can easily be substituted with a mix of yogurt and milk - see below instructions).
But the best part of the cake for me is way the juices from the fruits infuse into the cake, without making it overly soggy. It's the perfect summer snack or breakfast cake.
And it is super easy to make!
I'm going to translate the recipe here (I've corrected some of the mistakes I made in the previous translation).
Strawberry Kefir CakeTranslated from Zjemto Blog
3 large eggs
1 cup of kefir (or substitute with 3/4 cup plain yogurt + 1/4 cup milk)
1/2 cup oil
2 1/2 cups A.P. flour (spoon and sweep)
3/4 cup sugar
2 1/2 tsp baking powder
2.5 cups (or 500 grams or 1 lb) of sliced/cut strawberries (fresh or frozen)
Powdered sugar to sprinkle over the completed cake.
Preheat oven at 355 degrees Farenheit.
Grease and line a rectangular 24 x 32 cm pan or baking dish, or a 9.5 x 12.5 inch sheet pan, with parchment paper (like you would line a pan to bake brownies).
Mix baking powder and flour, and set aside.
Lightly beat eggs with whisk or fork (try NOT to beat too much air in)
Add sugar, oil & kefir and whisk until combined.
Add flour & baking powder, and stir until combined. Batter will be quite thick (don’t worry).
Pour batter and spread evenly into prepared pan.
Spread out the cut strawberries evenly over the surface batter. Push each them down slightly so that they lay snug into the batter but you can still see the surface.
Bake for about 45-50 minutes (skewer should come out clean).
Leave in pan to cool.
Sprinkle powdered sugar over cake before serving.