Blackberry and Yogurt Cake Recipe

Blackberry and yogurt cake

  • serves 8-10
  • Easy

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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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.

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

Lemon and Blueberry Poke Cake Recipe

Nutritional Information

  • Kcals 454
  • Fat 30.2g
  • Saturates 13.5g
  • Carbs 37.9g
  • Sugars 22.8g
  • Fibre 2.3g
  • Protein 6g
  • Salt 0.5g
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