Blackberries,lemon,rhubarb yoghurt cake

http://smittenkitchen.com/blog/2008/04/lemon-yogurt-anything-cake/

blackberries, lemon, rhubarb yoghurt cake

blackber, lemo rhuba yogurt cake

Ingredients
190 g + 10 g The Healthy Baker plain flour, sifted
2 tsp baking powder
1/2 tsp salt
1 cup natural yogurt
1 cup plus 1 Tbsp sugar
3 extra-large eggs
3 Tsp grated lemon zest
1/2 Tsp vanilla essence
1/2 cup olive oil
200 g blackberries
5 stalks rhubarb, washed, thinly cut
80 ml freshly squeezed lemon juice

Preheat the oven to 180 deg C. Grease and flour the ring pan. Sift together 190 g flour, baking powder, and salt into a bowl. Using electric blender, blend together the yogurt, 1 cup sugar, eggs, lemon zest, vanilla, lemon juice and oil.

Slowly blend the dry ingredients ( a ladle at a time) into the wet ingredients. Mix the blackberries, rhubarb with the remaining tablespoon of sugar and 10 g of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a plate. Cool. Then transfer to cake container to keep cake moist.

Advertisements

One thought on “Blackberries,lemon,rhubarb yoghurt cake

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s