Recipes 

Yoghurt, blackberry and olive oil loaf cake

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Rich and moist don’t have to mean heavy and unhealthy, and the olive oil and yoghurt power team achieve this perfectly to produce this berry loaf cake.

Ingredients

  • 10 tbsp (150 g) caster sugar

  • 3 eggs

  • 5 tbsp (125 g/½ cup) thick Greek yoghurt

  • 5 tbsp (60 ml/¼ cup) mild extra virgin olive oil

  • 17 tbsp (230 g/1½ cups) “00” flour or regular plain flour

  • 1½ tbsp (16 g) baking powder

  • 1 vanilla bean, split and seeds scraped or 1 tsp vanilla paste

  • finely grated zest of 1 lemon

  • 125 g blackberries

  • 2-3 tbsp flaked almonds

  • icing sugar, for dusting

Instructions

1. Preheat the oven to 180°C. Grease and line a 13 cm x 28 cm loaf tin with baking paper.

2. Place the sugar and eggs in a bowl and whisk until creamy. Add the yoghurt, oil, flour and baking powder and mix until smooth, then stir in the vanilla and lemon zest. Gently stir in three-quarters of the blackberries, the pour into the prepared tin. Top with the remaining berries and the almond flakes. Bake for 40-45 minutes or until pale golden and a skewer withdraws clean.

3. Cool in the tin then turn out onto a rack to cool completely. Serve as it is or dusted with icing sugar or with a dollop of yoghurt or a scoop of gelato.

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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