Yoghurt Blackberry Olive Oil Loaf Cake
Prep: 10 mins
Cook: 45 mins
Servings: 8
This Yoghurt Blackberry Olive Oil Loaf Cake is one of Silvia Colloca’s from @cooklikeanitalianau Sunday family favourites. And we can see why – this light flavoured loaf requires only 10 minutes of preparation, pantry staple ingredients and just a bowl and spoon to prepar
Ingredients
- 150g CSR Caster Sugar
- 3 eggs
- Seeds of 1 scraped vanilla bean or 1 tsp vanilla paste
- 125g thick Greek yoghurt
- ¼ cup olive oil
- 230g OO White Wings plain flour
- 1 ½ tbsp baking powder
- 1 lemon finely grated lemon zest
- 1 punnet blackberries
- 2-3 tbsp almond flakes
Method
- Pre-heat oven to 180°C conventional (160°C fan forced). Line a 28 x 13 cm (11”x5”) loaf tin with baking paper.
- Place sugar and eggs in a bowl and whisk until fluffy. Add yogurt, oil, flour and baking powder and mix until smooth.
- Add vanilla and lemon zest and stir in. Put 3/4 of the blackberries into the batter. Pour the batter into the tin and top with the rest of the berries and the almond flakes.
- Bake for 40-45 minutes or until pale golden and puffed up and a skewer comes out clean when inserted into the center of the cake.
- Cool in the tin then onto a rack to cool completely. Serve as it is or dusted with icing sugar and with a dollop of yogurt or a scoop of gelato.
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