Yogurt and blackberry cake

Name: Yogurt and blackberry cake
Ingredients: 3 eggs; 100 g sugar; 400 g apricot yogurt; 150 ml oil; 1 teaspoon lemon essence; 300 g flour; 1 packet baking powder; 1/4 teaspoon salt; 500 g blackberries

Dessert - Yogurt and blackberry cake by Malvina G. - Recipia

The yogurt and blackberry cake is served cold for dessert, and the crumb stays moist beneath the layer of fruit. Apricot yogurt gives the batter a fruity flavor, while the blackberries soften in the oven and stain a few patches of the crumb with their juice. I cut it into thin slices and eat it cold, without adding any sauce. Preparation: 15 minutes. Cooking: 50 minutes. Rest: 60 minutes. Total time: 125 minutes. Servings: 10. About 350 kcal and 7 g protein per serving.

Ingredients

3 eggs
100 g sugar
400 g apricot yogurt
150 ml oil
1 teaspoon lemon essence
300 g flour
1 packet baking powder
1/4 teaspoon salt
500 g blackberries

Preparation

1. Beat the eggs with the sugar until creamy. 2. Add the apricot yogurt, oil and lemon essence, then mix until smooth. 3. Mix the flour with the baking powder and salt, then fold them into the wet mixture. 4. Pour the batter into a baking pan lined with parchment paper and arrange the blackberries on top. 5. Bake in an oven preheated to 180°C for 45-50 minutes, until a toothpick comes out clean. 6. Leave the cake to cool for 60 minutes before slicing it.

Notes

You can replace the apricot yogurt with 400 g plain yogurt, but the flavor will be less fruity; the cake contains gluten, dairy and eggs. Choose firm blackberries with no soft spots that could be crushed when touched. If you use frozen blackberries, place them on the batter without thawing them, so they don’t release juice into the pan before baking. A pan about 25 × 35 cm gives a good thickness; in a smaller one, the batter will be deeper and may need a few extra minutes. I let the cake cool before covering it, because steam trapped under the lid softens the surface. It keeps covered in the refrigerator for up to 3 days. When I make a larger batch for a meal with more people, I prefer to use two pans rather than one deep one. A slice goes well with plain black tea.