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BLACKBERRY AND YOGHURT LOAF

A couple of years ago I made a similar cake containing raspberries which proved to be very popular so here’s one like it using blackberries. If you are fortunate enough to pick your own this will be a lovely way of using them, but if not they are obtainable in the shops.

I am writing this especially for Kevin at Carters Domestic Appliances to thank him for his help recently.

You will need a loaf tin measuring approximately 10 x 20cm /.4 x 8 ins) across the base.

Method:

  • 200g (7oz) plain flour
  • 1 1/2 level teaspoons baking powder
  • pinch of salt
  • 110g (4oz) caster sugar
  • 100ml (4 floz) sunflower oil
  • 1 lemon
  • 100ml (4 floz) thick yoghurt
  • 3 eggs
  • 200g ((7oz) blackberries
  • Topping
  • 75g (3oz) icing sugar
  • few extra blackberries

Ingredients:

Grease the loaf tin and base line it with greaseproof paper and grease it. Heat the oven to Gas 5 / 190C / 170 fan

Sieve the flour, baking powder and salt into a bowl

In another bowl whisk together the sugar, oil. grated lemon zest and its juice, the yoghurt and eggs.. Pour into the flour and stir well then fold in the blackberries.

Spoon into the tin and level the surface.

Bake for approximately 50 minutes or until golden brown and a skewer inserted into the centre comes out clean. If it is browning too quickly cover with foil.

Turn out onto a cooling rack and leave to get cold.

Topping: Mix the icing sugar with just enough cold water to make a coating consistency and spread it over the top of the cake. Place some blackberries on top.

Note: Lakeland sell greaseproof paper cases for loaf tins which save a lot of time

Posted in Recipes on Aug 01, 2013