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)
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.