Rich and moist don't have to mean heavy and unhealthy, and the olive oil and yoghurt power team achieve this perfectly to produce this berry loaf cake.
- 10 tbsp (160 g/½ scant cup) caster sugar
- 3 eggs
- 5 tbsp (105g/100 ml) thick Greek yoghurt
- 5 tbsp (100 ml) mild extra virgin olive oil
- 17 tbsp (230 g/1 ⅓ cups) “00” flour or regular plain flour
- 1½ tbsp (16 g) baking powder
- 1 vanilla bean, split and seeds scraped or 1 tsp vanilla paste
- finely grated zest of 1 lemon
- 125 g blackberries
- 2-3 tbsp flaked almonds
- icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180°C. Grease and line a 13 cm x 28 cm loaf tin with baking paper.
2. Place the sugar and eggs in a bowl and whisk until creamy. Add the yoghurt, oil, flour and baking powder and mix until smooth, then stir in the vanilla and lemon zest. Gently stir in three-quarters of the blackberries, the pour into the prepared tin. Top with the remaining berries and the almond flakes. Bake for 40-45 minutes or until pale golden and a skewer withdraws clean.
3. Cool in the tin then turn out onto a rack to cool completely. Serve as it is or dusted with icing sugar or with a dollop of yoghurt or a scoop of gelato.
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