Berry And Almond Yoghurt Cake

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It would seem I had my bake on this weekend.

After a visit to the wonderful Ramsgate Organic Markets (near Brighton-Le-Sands in Sydney) on Saturday morning, I baked 2 dozen Hot Cross Buns, then on Sunday a Berry Almond Cake and a humongous crusty Italian loaf, all of which ended up at mum and dads for our usual Sunday family feast.

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Though I didn’t end up tasting the cake I was told it was ‘the best cake ever’ so I thought I’d share…

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Berry And Almond Yoghurt Cake

150g butter – cut into cubes

155g castor sugar

2 eggs

10g vanilla extract

250g plain flour

15g baking powder

200g plain Greek style yoghurt

100g fresh blueberries

100g fresh raspberries

85g flaked almonds

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Preheat oven to 180oC. Butter a 19cm square cake tin and line with baking paper.

Cream the butter and sugar, using an electric beater or stand mixer, until light and fluffy. In a small bowl lightly whisk the eggs and vanilla then very slowly add to the butter mix being sure to scape down the sides a couple of times. This should take a couple of minutes, you don’t want to rush this part or the mix will split.

Sift together the flour and baking powder and add half to the butter mix along with half the yoghurt. Stir until just combined then add the rest of the flour and yoghurt and a few berries and stir until combined. Try not to over mix it.

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Spoon into baking tin and smooth the surface. Scatter with the almonds and remaining berries and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean.

Take out of the oven and leave it to cool in the tin for 20 – 30 minutes then turn out onto a wire rack to cool completely.

Serve as is or with a spoonful of yoghurt.

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Enjoy…

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Spinach on the Side

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I haven’t made this side dish in ages which is a shame considering how much we enjoy it. With the spinach looking super fresh this morning at the green grocers, I couldn’t resist.

This can be made with baby spinach and if you like add some pine nuts.

You’ll need:-

1 Tblsp olive oil

A good knob of butter

2-3 cloves garlic – thinly sliced

1/4 cup flaked almonds

1 bunch English spinach – washed and roughly chopped

In a large fry pan melt the butter in the oil over a medium heat. Add the garlic and almonds and sauté until golden brown.

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Throw in the spinach and lightly toss until wilted. Season with a little salt and pepper.

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That’s it.

I served it with baked salmon fillets that I marinaded in garlic, ginger, sesame oil and soy sauce along with baked sweet potato and fennel seeds.

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It was a great combination. The left over sweet potato made an excellent addition to garden salad for the lunch the next day.

Enjoy…