Granny's Kitchen

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Blackberry Swirl Cake October 20, 2015

Blackberry Swirl Cake

This is a lovely autumnal cake, the natural yoghurt gives it a delicate, fluffy texture.




125g fresh blackberries (or frozen, thawed)

250g caster sugar

150ml Greek style natural yoghurt (full fat)

6 Tbsp oil (I used olive oil)

3 eggs

1 1/2 tsp vanilla extract

250g plain flour

2 tsp baking powder

Flaked, toasted almonds to decorate




Preheat oven to 180C/gas 4 and line a 24cm loaf tin with baking parchment.

Puree the blackberries in a processor with 50g of the sugar. Set aside.

Put the yoghurt, oil, eggs, vanilla and remaining sugar in a bowl and whisk together.

Sieve the flour, baking powder and a pinch of salt into a seperate bowl. Gently fold into the yoghurt mixture until just combined.

Pour half the mixture into the prepared tin and add spoonfuls of puree. Creat swirls with a skewer. Repeat with the rest of the mixture and puree.

Bake for 55 minutes – 1 hour until a skewer comes out clean. Top with the toasted almonds and cool on a wire rack.




What do you think, would you make this?

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