Last weekend we went to Hampstead for lunch. At least, we set out for Hampstead, but after we'd spent an hour on the M1 and had travelled 1/4 mile, we aborted the mission and came (very slowly) home. And thus the beautiful Summer Berry Yoghurt Cake that I had nursed on my lap for the entire tedious journey only ended up with an appreciative audience of two. Which is a crying shame, because it was a bloody good cake.
I spotted it on Farida's Azerbaijani Cookbook, and she had adapted it from a recipe on the wonderful Elle's New England Kitchen.
And now this is my version.
Summer Berry Yoghurt Cake
2 cups plain flour
2tsp baking powder
1/2 cup butter (I only had salted in, so I didn't add any extra salt to the cake)
1 cup raw caster sugar
3 eggs (Farida's recipe called for 4, but I only had 3 and the texture was just fine)
Splash of vanilla extract (adds a little flavour, but it is mostly because I adore the scent of baking vanilla)
1 cup strained Greek yoghurt
1 cup frozen mixed berries (blueberries, raspberries and blackberries in this mix)
Finely grated zest of a lemon
Juice of 1/2 lemon
1/4 cup demerera sugar
Cream the butter and caster sugar until light and fluffy with a wooden spoon, add the eggs one at a time, beating each one in well. Add the yoghurt and vanilla and mix well.
Add the sifted flour and baking powder and mix until just blended. Fold in the berries and lemon zest (I over-mixed at this point - ignoring common sense - and the cake went an odd purple colour).
Pour into a greased 21cm x 11cm loaf tin and bake in a 180C oven for 70 minutes or until the cake is golden and a skewer comes out clean.
Mix the lemon juice and demerera sugar, and pour evenly over the hot cake. Allow to cool in the tin before turning onto a wire rack.
Keeps really well - I had the last slice today and it was still moist and delicious 8 days after baking.