Blackberry Buffalo Yogurt Cake
Blackberries, with their juicy tart and sweet flavour, make for the perfect berry to spike into a tea cake.
Made with the addition of luscious Buffalo Yogurt, the cake is moist and fluffy, topped with a sprinkling of cinnamon sugar.
I just pulled one out of the oven. I'll have an espresso, what are you having?
Ingredients 13
3⁄4 cup Buffalo Yogurt
1⁄2 cup extra virgin olive oil
3 free range egg, large
1 cup raw caster sugar
1 tsp vanilla bean paste
1 cup plain flour
1⁄3 cup almond meal
1⁄4 cup wholemeal spelt flour
1 tsp baking powder
1⁄2 tsp bicarbonate of soda
1⁄4 tsp fine sea salt
250 g blackberries, fresh
Cinnamon Sugar Topping
2 tbsp raw caster sugar
1⁄2 tsp ground cinnamon
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Method 10
Preheat oven to 180°C fan forced and line a 20cm springform cake tin with baking paper.
In a bowl, whisk together the , , , , , and . Set aside for later.
In the bowl of your stand mixer, mix the , , , and on high speed for 4 minutes with the whisk attachment.
While this is happening, gently stir 1 tablespoon of the dry mixture through the in a small bowl to coat them.
When the wet mixture has become light and fluffy, stop the machine and change to the flat beater attachment.
On low speed, add a third of the dry mixture and a third of the at a time, alternating between them, mixing briefly after each addition. Do not overmix.
Use a cake spatula to gently fold the coated through the batter and scrape the mixture into the prepared cake tin.
Mix together the and for the topping and sprinkle it evenly over the batter.
Bake for 50-55 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 20 minutes before removing it to cool completely on a wire rack.
Anthony Silvio's tips
Wondering why I stir a tablespoon of the dry ingredients through the berries before adding them to the cake mixture? It's a nifty trick to help prevent the berries from “bleeding” their colour through and sinking to the bottom of the cake during baking.
