Pound Cake with Strawberries and Berry Coulis

To make the pound cake, use an electric mixer to cream butter and sugar for 3 - 5 minutes in a large bowl.

Add the eggs, one at a time, with the mixer on low.

Blend until eggs are well incorporated.

Mix the flour, salt and baking soda in a separate bowl.

With the mixer on low, add the yoghurt and flour mixture, alternately, until both are completely incorporated.

Add the vanilla and continue mixing for a further 15 seconds.

Pour the batter into a prepared loaf pan and place on a plate setter inside the EGG. Close the lid and bake for 1 hour or until a skewer comes out clean.

To make the coulis, place the berries in a small bowl and add sugar and lemon juice.

Using a spoon, toss the strawberries and raspberries in the sugar.

Puree half the berries in a blender on high for 3 minutes, while the other half is refrigerated.

Strain the coulis into a small bowl.

To make the whipped cream, use a whisk or electric mixer, to beat the cream, icing sugar and vanilla for 5 minutes or until light and fluffy.

To assemble, place a slice of cake on each plate. Top with the macerated strawberries and raspberries, spoon the coulis over the berries and top with the whipped cream.