This Berry Yoghurt Cake tastes as delicious as it looks!
This is a tough call but I think this is my all time favourite cake. It looks pretty and because of the magical combination of both yoghurt and almond meal, the texture is ah-mazing. Plus it has a whole heap of berries, which have to count for at least one of your five a day… am I right or am I right?!
It’s a great way to upcycle any left over yoghurt and if you get really desperate, you can use a sour cream/yoghurt combo. This cake is very forgiving. And did I say very delicious too?!
Despite having a number of steps, this cake is super easy and super quick to prepare with or without a Thermomix. Whichever way you make it, I promise you the resulting cake will be berry, berry nice!
125g butter, softened
2 teaspoons vanilla essence
2/3 cup (150g) caster sugar
¾ cup (110g) self-raising flour
1/3 cup (50g) plain flour
1/3 cup (40g) almond meal (ground almonds)
200g plain yogurt
1/3 cup (50g) frozen blueberries
1/3 cup (40g) frozen raspberries
How to – Traditional
- Preheat the oven to 180C / 160C fan-forced. Grease a 20cm ring pan generously with melted butter and sprinkle with sifted flour, shaking off the excess.
- Beat butter, essence and sugar in a small bowl with electric mixer until light and fluffy.
- Add eggs, one at a time, beating until combined between additions.
- Transfer the mixture to a large bowl, then stir in the combined sifted flours, almond meal and yoghurt.
- Spread the cake mixture into the prepared pan and top with the berries. Gently press the berries into the top of the cake mixture.
- Bake for about 45 minutes or until cooked when a cake tester inserted into the centre of the cake comes out clean.
- Stand the cake for at least 10 minutes before turning onto a wire rack to cool. Dust with sifted icing sugar, if desired.
How to – Thermomix
- Preheat the oven to moderate (180°C). Grease a 20cm ring pan.
- Mill the almonds for 8-10 seconds on speed 8. Set aside.
- Mill the sugar to caster sugar for 3 seconds on speed 9. Add the butter and vanilla to the TM bowl and mix for 1 minute on speed 3.
- Add eggs one at a time, with the blades running on speed 3. This will take about 1 minute.
- Add 100g yoghurt and mix for 30 seconds on speed 3.
- Add half of the flours and half the almond meal and mix for 30 seconds on speed 4.
- Add the remaining 100g yoghurt and mix for 30 seconds on speed 4.
- Add the remaining flours and almond meal and mix for 30 seconds on speed 4.
- Spread the cake mixture into the prepared pan; sprinkle with the combined berries. Gently press berries into the top of the cake mixture.
- Bake for about 45 minutes or until cooked when tested. Stand the cake for 10 minutes before turning onto a wire rack to cool. Dust with sifted icing sugar, if desired.
Prep and cooking time: More than an hour
TIP! This cake can be made a day ahead and it’s also freezer friendly. Any combination of frozen berries goes great.