Make blackberries the star of this pretty cake with fresh fruit baked into the sponge and a vibrant coulis drizzled over freshly whipped cream.
Total Time: 1 hour 10 minutes + cooling
Yield: serves 8-10
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.
