Blackberry and yogurt cake

Blackberry and yogurt cake

By Adam Bush, Olive Magazine

Make blackberries the star of this pretty cake with fresh fruit baked into the sponge and a vibrant coulis drizzled over freshly whipped cream.


Total Time: 1 hour 10 minutes + cooling
Yield: serves 8-10


Ingredients

  • caster sugar 150g
  • olive oil 100ml, plus extra for the tin
  • eggs 3
  • self-raising flour 200g
  • Greek yogurt 225ml
  • vanilla extract or paste 1 tsp
  • lemon 1, zested
  • blackberries 150g
  • double cream 300ml
  • icing sugar 1 tbsp

COULIS

  • blackberries 200g
  • icing sugar 2 tbsp
  • lemon ½, juiced


Method

Step 1

Heat the oven to 180C/fan 160C/gas 4 and oil and line a deep 20cm springform cake tin. Whisk together the sugar and olive oil in a bowl. Add the eggs, one at a time, with 1 tbsp of flour until completely incorporated. Whisk in the remaining flour and 1/2 tsp salt. Whisk in 125ml of the yogurt, the vanilla and lemon zest, then pour into the tin. Push the blackberries into the cake, then bake for 40-45 minutes or until a skewer poked into the middle comes out clean. Cool completely in the tin.

Step 2

To make the coulis, put 150g of the blackberries, the icing sugar, lemon juice, and 2 tbsp of water into a small pan. Cook very gently until the berries have just burst and are saucy and syrupy, then stir through the remaining blackberries. Remove from the heat and cool.

Step 3

Put the remaining 100ml of yogurt, the double cream and the icing sugar into a bowl and whip to soft peaks. Take 2 tbsp of the blackberry coulis and fold this through the cream to create a ripple effect. Pile the cream onto the cake and spoon 1/2 of the remaining coulis on top. Cut into wedges and serve with the rest of the coulis.

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