Berry & Yoghurt 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


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!

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