Ingredients
Cake:
375g Mixed Berries
1 tbs Plain Flour
275g Caster Sugar
165ml Grapeseed Oil
2 Eggs
1½ tbs Lemon Zest
3 tbs Lemon Juice
250 g Greek Yoghurt
335g Plain Flour
1 tbs Baking Powder
Pinch of salt
Yogurt Chantilly:
¾ container of cream
¼ cup sugar
1 tbsp vanilla paste
½ cup yogurt
Method
Preheat oven to 180C. Grease and line a 22 cm springform pan. Rinse mulberries, shake off excess water. Set aside a third of the mulberries for decoration and toss remaining in flour and set aside. Combine sugar, oil, eggs, zest, juice and yoghurt and whisk together. Add flour, baking powder and salt then whisk until just combined. Stir through mulberries then pour into pan, top with remaining mulberries. Place in oven and immediately drop temperature to 160C and Bake for 45 minutes or until skewer comes out clean. Whilst it’s cooking, make the yoghurt chantilly. Add cream, sugar and vanilla paste in a bowl and mix in a figure 8 motion. Add and stir through the yogurt. Remove sides of springform pan and cool on a rack, then once cool remove the base. Sprinkle with icing sugar (powdered sugar). Serve!
