Watch Nigella bake cake using olive oil a few weeks ago. I decided to try using my own ingredients. I like the idea of using oil and yoghurt, just in case I cannot get butter I still can bake a cake. In addition, to call it my own recipe, I had added sour cream, blueberries and raspberries.

I am glad that I tried it. Never give up not trying and always create the cake with additional ingredients as long as it never kills you. I always loves adding fruits or spices when I bake cake. As this cake is a trial and error, I left out spices.

Maybe next time when I have mastered the art of creating oil and yoghurt cake, I might try adding spices in my next cake. I forgot to flour my berries first. The cake doesn’t look pretty, but it sure taste great. Let’s bake!!!

Ingredients

190 g plain flour, sifted
2 Tsp baking powder
1/2 Tsp salt
400 g yogurt
300 ml sour cream
1 c plus 1 Tbs castor sugar (215 g)
3 extra-large eggs
3 Tsp grated lemon zest
1/2 Tsp vanilla essence
1/2 c olive oil
300 g blueberries
200 g raspberries

Method

Preheat the oven to 180ºC. Grease and flour the bundt pan. Then sprinkle 100 g blueberries 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, 1 cup sugar, eggs, lemon zest, vanilla, and oil.

Slowly blend the dry ingredients (a ladle at a time) into the wet ingredients. Sift together 190 g flour, baking powder, and salt into a bowl. Using electric blender, blend together the yogurt, sour cream, 1 cup sugar, eggs, lemon zest, vanilla, and oil.

Slowly blend the dry ingredients (a ladle at a time) into the wet ingredients. Add in raspberries and the remaining blueberries, 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 and if it comes out clean. Then cake is done.

Remove from oven and allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a plate. Cool completely. Serve with coffee, tea or dessert wine. Enjoy!!!

Note: Do flour your berries with 10 g of flour. I forgot so it floats up to the top. You can use strawberries, blackberries or dried craisins. ou can cut down on your castor sugar about 200 g, if you don’t like it too sweet. You can onit lemon zest and use orange zest.

https://helenscchin.com/2023/08/17/blueberries-and-raspberries-sour-cream-cake/

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