Not quite as dense as a sour cream cake, but also not as fluffy as your typical milk based cake, just a happy medium of both cake varieties. This cake is something a little different, it looks great on a cake stand and you will definitely go back for seconds.
What you need:
- 1 1/3 cups self raising flour
- 1 cup almond meal
- 150g caster sugar
- 1 tsp baking powder
- 2 eggs, lightly beaten
- 250g thick Greek-style yoghurt
- 150ml sunflower oil
- Finely grated zest of 1 small lemon
- icing sugar, to dust
- 175g caster sugar
- juice of 1 lemon
- 1 cup water
- 1 tbsp rosewater
- 500g fresh or frozen mixed berries
What you do
- Preheat the oven to 180 degrees celsius. Grease a 20cm spring form cake pan and line the base with baking powder.
- Sift the flour into a bowl and add the almond meal, sugar and baking powder. Gently whisk the egg, yoghurt, oil and zest in a separate bowl, then add to the dry ingredients and stir using a wooden spoon until well combines.
- Pour into the cake pan and smooth the top.
- Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool slightly, then remove from the pan and place on a rack to cool completely.
- Place the sugar, lemon juice and 1 cup water in a saucepan and bring to the boil, stirring to dissolve the sugar. Decrease the heat top low and simmer, without stirring, for 5 minutes until syrupy. Leave to cool, then stir in the rosewater and berries.
- Just before serving, spoon some of the berries and syrup over the cake and dust with icing sugar. serve with remaining berries.
The images above are simply for inspiration sourced from pinterest.