Blackberry & Lemon Curd Yoghurt Cake

IMG_0910_1Squidgy lemon curd. Fresh blackberries. Fat-free yoghurt. In a cake.  Oh my! It’s almost too much to bear! This recipe is a dottycakegirl original and I’m so pleased with the result! Baked with yoghurt instead of butter it has such a different crumb texture to the average sponge, it has to be tried to be believed!

If you like, we can pretend that it’s healthy- well without all that butter it must be mustn’t it? In that case we’ll also have to pretend that it hasn’t got all that gorgeous golden caster sugar in it. No-one else needs to know. Unless they’re diabetic. Yep, diabetics should really know that…

The stars of the show

  • 150g Blackberries – quartered
  • 200g Fat-free natural yoghurt
  • 200g Self-raising flour
  • 75g Ground almonds
  • 3 Eggs
  • 50ml Olive oil
  • 1 tsp Lemon extract
  • 1 tbsp Good quality honey
  • 4 tbsp Lemon curd
  • Zest of two lemons
  • 200g golden caster sugar

Working the magic 

  • Preheat your oven to 180┬║c (mine’s a fan oven).
  • Grease and line an 8″ square tin.
  • In a large bowl pour in the yoghurt, olive oil, lemon extract, honey and eggs. Use electric whisk to combine all the ingredients.
  • In a small bowl combine the ground almonds and self-raising flour, sieve the mixture over the wet ingredients and using a metal spoon combine until just mixed.
  • Finally, mix in the blackberries and lemon zest and spoon into your cake tin.
  • Once the cake batter is in the tin; put spoonfuls of lemon curd on top of the batter- just 1tsp at a time. Then using a skewer make small figures of eight all over the batter. Doing it this way gives you gorgeous swirls of lemon curd throughout the cake.
  • Place in your pre-heated oven for 45 minutes to an hour. Check the cake after 30 minutes, if it’s browning too quickly then place a square of tin foil over it. A skewer placed into the cake will come out slightly sticky when done.
  • Leave to cool in the tin for 15 minutes, then place on a wire rack.

The finished product

Your finished cake should be moist with a slightly dense texture, it may well have cracks on top (like a baked cheesecake) for me this only adds to the home-made look, but if that bothers your OCD then you could try putting it in at a lower temperature for longer.

If like me you’re thinking ‘I’ve made a healthy cake, surely I deserve a reward’ then lather it in clotted cream like I did in the picture. If you’re really being boring  good, I suppose you could replace the cream with sour cream or low-fat mascarpone. It won’t be half as good though.   Just saying.

So will you be giving it a try? You definitely should! Let me know your thoughts!!!

 

4 thoughts on “Blackberry & Lemon Curd Yoghurt Cake

  1. Jo parris says:

    Looks great Sophie , I will try this , can I leave the honey out ? As a non honey eating household thought might get away without buying some xxx

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