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
150 g dried cranberries
Preheat the oven to 180 deg C. Grease and flour the ring pan. Then sprinkle the cranberries onto the bottom of 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 blackberries 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 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.