Berries matcha yoghurt cake

I found another recipe that have stripes and using oil with yoghurt. As much as I enjoyed exploring the combinations of ingredients. I too am eager to explore the method of making my cake looks beautiful, fanciful and using my culinary skill to the next level of creativity in presentation.

I am pleased with the outcome and am sharing this with you. I love using oil and yoghurt to bake cake. Also, I love to add in fruits, especially blueberries. You would notice that most of my cakes do have fruits in it.

This time I had added matcha powder to make my cake looks colourful creative. Its moist, soft and healthy with berries as antioxidant. Let’s bake!!!


250-310 g plain flour, sifted
2 Tsp baking powder
1/2 Tsp salt
1 kg yogurt
190 g castor sugar
3 large eggs
3 Tsp grated lemon zest
3 Tsp gelatine powder
1 1/2 Tsp matcha powder
1/2 Tsp vanilla essence
65 ml olive oil
60 ml truffle infused olive oil
150 g blackberries, washed and dry
150 g strawberries, washed, removed stems and cut into halves


Preheat the oven to 180 degrees C.  Grease the tube pan. Arrange the blackberries at the bottom the greased pan.

Sift together 250 g flour, baking powder, and salt into a bowl. Using electric blender, blend together yogurt, sugar, eggs, lemon zest, vanilla, and both type of oil. Slowly blend the dry ingredients (a ladle at a time) into the wet ingredients. Next add the gelatine powder; mix well to incorporate. If batter to watery, add more flour until the consistency of the batter is right.

Spoon out with a big ladle about 4 ladles of batter into another bowl; add matcha and stir well. Use another ladle, spoon the white gelatine batter into the prepared pan and smooth the batter. Then spoon the matcha batter on top and place the strawberries all around, gently push in a bit into the matcha batter; smooth the top. Next spoon the white gelatine batter over it; smooth it evenly.

Give the tube pan a light bang on the bench. Bake for about 1 hour and 15 minutes, or until a cake tester placed in the centre comes out clean. When the cake is done, turn oven off, leave cake in there for 10 minutes. After that flip out from tube pan, leave it to cool completely on a plate. Transfer to an airtight cake container to further cool it. Serve it with matcha tea.

Note: Oven temperature may vary. Best start with 250 g flour first; if batter too watery in my case its watery so I added more flour until it becomes the right batter consistency (smooth and thicken a bit). To test, spoon and tip spoon if its flow like a tap; consistency isn’t right. It should be like heavy drop from the spoon.

You might want to add sour cream instead of using yoghurt 1 kg; this mean your yoghurt will be 400 g, 300 ml sour cream. Or any fruits of your choices and have more fruits. You may omit matcha powder and gelatine powder. Also just use olive oil only than your oil will be 1/2 cup. I am being inventive, creative and loves experimenting with my ingredients I choose to use only yoghurt, truffle infused olive oil and olive oil.