Strawberry-Rhubarb Cake

Preheat the oven to 180 degrees.

Wash the strawberrys and cut them into small pieces.

Wash and peel the rhubarb and cut into small pieces.

Combine the strawberrys, rhubarb, vanilla sugar and 1 tablespoon of flour. Set aside.

Cream together the eggs, the sugar and the butter until fluffy.

Stir in the yoghurt.

Combine the flour, ground almonds and baking powder.

Gradually add the flour-almonds-baking powder mixture to the wet ingredients and mix until combined.

Add half of the fruits and combine.

Pour the mixture into a round mould.

Spread the rest of the fruits over the top, pressing lightly.

Bake the cake for 45 minutes.