#BakingNation Signup

Yoghurt Blackberry Olive Oil Loaf Cake

Published on January 23, 2020 | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • Difficulty Level

Yoghurt Blackberry Olive Oil Loaf Cake

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 prepare.

Yoghurt Blackberry Olive Oil Loaf Cake

Yoghurt Blackberry Olive Oil Loaf Cake

Yoghurt Blackberry Olive Oil Loaf Cake

Product

CSR Caster Sugar

 

Print Friendly, PDF & EmailPrintFriendly

Recipe Rating

  • (0 /5)
  • 0 ratings

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 plain flour
  • 1 ½ baking powder
  • 1 lemon finely grated lemon zest
  • 1 punnet blackberries
  • 2-3 tbs almond flakes

Instructions

  1. Pre-heat oven to 180°C conventional (160°C fan forced). Line a 28 x 13 cm (11”x5”) loaf tin with baking paper.
  2. Place sugar and eggs in a bowl and whisk until fluffy. Add yogurt, oil, flour and baking powder and mix until smooth.
  3. 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.
  4. 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.
  5. 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.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Leave a Reply

Be Social