190 g + 10 g plain flour, sifted
2 tsp baking powder
1/2 tsp salt
400 g yogurt
300 ml sour cream
1 cup plus 1 Tbs castor sugar (215 g)
3 extra-large eggs
3 Tsp grated lemon zest
1/2 Tsp vanilla essence
1/2 cup olive oil
200 g blackberries
1 side of a small mango, cut into cubed, and pureed
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, sour cream, pureed mango, 1 cup sugar, eggs, lemon zest, vanilla, and oil.
Slowly blend the dry ingredients ( a ladle at a time) into the wet ingredients. Mix the blueberries with the remaining 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 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.