I like to think I’m a pretty good cook, most of what I cook is edible at the very least, sometimes I have a really good idea but really what I am doing is making something to eat, the highest compliments I have received about my cooking are generally “I’ve never not liked anything you cook” and “Aunty Nic do you remember last time I was here, you made some lovely bread”
As such, my cooking style is instinctive and adaptive, I tweak and add instead of creating something out of my brain wholesale. This cake comes from that. It started as a riff on the yoghurt cake base I used for the gin and tonic cake, with the addition of some allotment raspberries. It was a good idea but I also have to confess that it was a bit of a, not entirely cooked, disaster. Something I did not discover until I iced it and cut into it’s liquid centre.
But the fully cooked edges tasted good and were everything I hoped this cake would be. However, the raspberry season on my plot passed and when I got around to thinking about it again it was August and I bought some blackberries. So I tried it again and paid slightly more attention to the baking stage.
For the cake
- 120g plain yoghurt
- 240g sugar
- 3 eggs
- 360g plain flour
- 2 teaspoons baking powder
- 1/2 a teaspoon salt
- zest of 2 lemons
- 120ml sunflower oil
- 350g blackberries
For the glaze
- 100g sugar
- juice of 2 lemons
- Line an 10 inch cake tin and put the blackberries on the bottom.
- Preheat the oven to 175C.
- Combine yoghurt, sugar and eggs in a large bowl until well beaten.
- Add flour, baking powder, salt and lime zest and beat.
- Add the sunflower oil to the mixture and don’t worry that it looks like it’ll separate, just keep beating it until it’s all mixed.
- Pour the mixture into the cake tin and bake for 40 to 50 minutes, it’s done when a skewer inserted in the centre of the cake comes away clean. Leave to cool for 10-15 minutes.
- Make the glaze. Add the sugar to the lemon juice, stir until the sugar has dissolved.
- Using a fork or a skewer, make holes in the top of the cake, pour half the glaze on and leave for 30 minutes.
- Sprinkle with sugar and refrigerate