This blueberry and yoghurt cake with the blueberries baked into the cake and a berry couli with whipped cream.
150 grams caster sugar
100 mls olive oil
200 grams self raising flour
225 mls Greek yoghurt
1 tsp vanilla extract
1 lemon, zested
150 grams blue berries
300 mls thickened cream
1 Tbsp icing sugar
2 Tbsp icing sugar
1/2 lemon juice
- Heat oven to 180 C fan/160 C. Line a 20cm round cake tin with baking paper.
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 yoghurt, vanilla and lemon zest, then pour into the tin. Push the blueberries into the cake, then bake for 50-55 minutes or until a skewer poked into the middle comes out clean. Cool completely in the tin.
- To make the coulis, put 150 grams blueberries , the icing sugar, lemon juice and 2 Tbsp of water into a small pan. Cook gently until the berries have just burst, then stir through the remaining berries. Remove from the heat and cool.
- Put 100 mls of yoghurt, thickened cream and the icing sugar into a bowl and whip to soft peaks. Take 2 Tbsp of the coulis and fold through the cream.
Cut cake in half and put the cream on the bottom layer and than put the top layer on and add the rest of the cream on the top. Decorate the cake and enjoy.