Blackberry yogurt cake

Blackberry yogurt cake


3 eggs, separated
175g (6oz) butter
235g caster sugar
500g (1lb 2oz) full-fat natural yogurt
175g (6oz) plain flour
1 tsp baking powder
250g (9oz) blackberries
5 leaves gelatine, soaked in cold water
250ml (9fl oz) whipping cream, whipped until forming stiff peaks
20g (3/4oz) pistachio nuts, chopped


  1.  Preheat the oven to 170°C/150°C fan/Gas Mark 3. Grease a 39 x 32cm baking tray and sprinkle with flour. Beat the egg whites and a pinch of salt with the whisk of a mixer until forming stiff peaks. Chill.
  2. Beat the butter and 175g (6oz) sugar with the whisk of a mixer until creamy. Beat in the egg yolks one at a time. Stir in 75g (3oz) yogurt. Stir in the flour and baking powder. Gently fold in the egg whites in 3 batches. Spoon into the tin and smooth out. Bake for 20 mins, until a skewer comes out clean. Allow to cool.
  3. In a blender, purée 100g (4oz) blackberries and 30g (1oz) sugar. Squeeze out the gelatine and dissolve in a saucepan set over a low heat. Stir in 50g (2oz) yogurt. Place the remaining yogurt and 30g (1oz) sugar in a bowl and stir in the gelatine mixture. Gently fold in the whipped cream.
  4. Divide the cream mixture in half and fold the puréed blackberries into one half. Spread the blackberry cream over the sponge, then the remaining cream. Swirl a fork through both to form a marbled effect. Press the remaining blackberries all over the top and chill for 2 hours.
  5. Cut the cake into 12 squares and sprinkle with the pistachios.



Use any fruit flavoured yogurt you like to create this creamy and colourful cake



Time: 60 mins
Serves: 12
Nutrition: 370 cals, Fat 23g