There are quite a few blackberries already ripe - walking along a quiet Norfolk footpath this week, I quickly picked half a cupful - and used them in this easy yogurt cake. It's a variation on the popular Dairy Diary Yogurt Cake.
That is the DD picture- I didn't have any flaked almonds for the top of mine.
INGREDIENTS
Yogurt 150g tub [I used my homemade stuff]
Self-raising
flour 175g
Caster sugar
150g
1 tbsp oil
2 Eggs,
beaten
½ cup of
fresh blackberries
INSTRUCTIONS
1 Preheat
oven to 180°C/350°F/Gas 4. Grease and line a 900g (2lb) loaf tin.
2 In a large
bowl, mix together yogurt, flour, sugar, oil and eggs until smooth. Add blackberries,
stir and then pour into prepared tin.
3 Sprinkle
almonds along the centre of the mixture then bake in the oven for 30-35 minutes
until skewer comes out clean. Cool in tin for 15 minutes before turning out.
This looks like an excellent cake recipe, dead easy and just my cup of tea! Thanks for reminding me of the Dairy Diary bsite, there are some great recipes on there.
ReplyDeleteAha! Yoghurt cake! My recipe is the same, but uses the yoghurt pot to measure the flour (2 pots) sugar (1 and a half pots) and oil (quarter pot).
ReplyDeleteI've used melted butter when I didn't have mild-flavoured oil, but Don't Melt The Butter In The Yoghurt Pot in the microwave!!!!
Thank you for this! All over the mountains last week were hundreds and thousands of blackberries just pusking their wau to ripeness. Neautiful metaphor for Christ's people, I think. I did manage to find one small handful of ready ones and had them with hot apple pie and custard, but this recipe is on the September to do list now - two things really if we include the glorious gathering!
ReplyDeleteI have made this cake now and it was delicious. It kept quite well too, considering how little fat is in it. This cake will be on my list to be made again! Thank you : )
ReplyDelete