Mulberry Yogurt cake
Nut free, berry yogurt cake with the inviting golden colour of the yogurt cake and the fresh tart mulberries is a perfect treat to celebrate many occasions.
Equipment
- mixing bowls and spoons.
- cake mould
Ingredients
Wet ingredients
- 1 cup yogurt (I used natural set yogurt)
- 1/2 cup unrefined sugar
- 2 medium eggs
- 1/4 cup oil ( I used sunflower oil)
Dry Ingredients
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp lemon zest optional
- 1 pinch salt
Berries and toppings
- 1 cup mulberry (swap to any other fresh berries)
Instructions
- Preheat the oven to 180 degrees.
- Line a cake mould, brush it with oil and dust with a bit of flour. Set it aside till the batter is ready.
- Into the mixing bowl add the wet ingredients, cracked egg and whisk.
- Once the sugar had dissolved and the oil creamed into the mix the wet mix is ready.
- Sift in the dry ingredients.
- Fold the dry mix gently into the wet mix.
- Do not over mix, you will end up with a rubbery cake.
- Toss in half the berries and give them a quick mix.
- Pour the batter into a cake mould.
- Top the cake with more berries.
- Bake the cake at 180 degree for 20 minutes ( approximately, changes may be needed based on your oven)
- Test cake with a skewer that comes out clean if the cake is baked well.
- Remove from the oven and cool the cake at room temperature.
- Unmould the cake, slice and serve.
Tried this recipe?Let us know how it was!