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.
Though I didn’t end up tasting the cake I was told it was ‘the best cake ever’ so I thought I’d share…
Berry And Almond Yoghurt Cake
150g butter – cut into cubes
155g castor sugar
10g vanilla extract
250g plain flour
15g baking powder
200g plain Greek style yoghurt
100g fresh blueberries
100g fresh raspberries
85g flaked almonds
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.
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.