Blackberry and Yogurt Cake Recipe

Blackberry cake

Name: Blackberry cake
Total time: 1 h 10 min
Yield: Serves 8-10
Ingredients: 150g caster sugar; 100ml olive oil plus extra for the tin; 3 eggs; 200g self-raising flour; 225ml greek yogurt; 1 tsp vanilla extract or paste; 1 lemon zested; 150g blackberries; 300ml double cream; 1 tbsp icing sugar; 200g blackberries; 2 tbsp icing sugar; ½ lemon juiced

Adam Bush

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Serves 8-10

Easy

Total time: 1 hr and 10 mins

+ cooling

A star rating of 4.2 out of 5.5 ratingsRate

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

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Make this blackberry cake, then check out our blackberry muffins, blackberry crumble, blackberry jam, blackberry pie and more blackberry recipes.

Ingredients

Nutrition

150g caster sugar
100ml olive oil

plus extra for the tin
3 eggs
200g self-raising flour
225ml greek yogurt
1 tsp vanilla extract or paste
1 lemon

zested
150g blackberries
300ml double cream
1 tbsp icing sugar

BLACKBERRY COULIS

200g blackberries
2 tbsp icing sugar
½ lemon

juiced

Nutrition: per serving

kcal454
fat30.2g
saturates13.5g
carbs37.9g
sugars22.8g
fibre2.3g
protein6g
salt0.5g

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.

Check out more of our fruity cake recipes here...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 4.2 out of 5.5 ratings

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