Strawberry syrup cake

Instructions

1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 450g loaf tin with cooking spray and line with baking paper.
2. Put the sugar and low-fat spread into a large mixing bowl and beat together until well combined. Add the eggs, one at a time, beating well between each addition, then fold in the low-fat natural Greek yogurt and vanilla until fully incorporated.
3. Sift the flour into the mixture and carefully fold through. Put into the prepared tin and bake for 50 minutes to 1 hour until risen and golden and a skewer inserted into the centre of the cake comes out clean.
4. Leave the cooked cake to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
5. To make a strawberry compote, put half of the strawberries in a pan with half of the agave syrup and 2 tablespoons water. Bring to a boil over a medium heat, then reduce to a simmer and cook for 5 minutes, or until the strawberries have broken down completely. Use a hand blender to blitz to a purée, then pass the mixture through a fine sieve. Set aside to cool completely.
6. In a bowl, whisk together the yogurt, soft cheese and remaining agave syrup, then spread over the top of the cake, using a palette knife.
7. Decorate the top of the cake with the remaining strawberries, then drizzle over the compote.