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30 April 2014

It's a regrettable truth that a love of cake and a teeny waistline do not a marriage make. All of the best baking ingredients - soft butter, vanilla rich sugar and thick fresh cream - become beacons of fear as bikini season approaches and we kiss goodbye to our roomy winter gear.

Summer may be just around the corner, but Pudding Lane is not prepared to give up baking for love or money. For anyone looking for something a little healthier, this yoghurt cake should be right up your alley. The butter and flour and replaced with yogurt and almonds, and the sponge is spiked with rich juicy blackberries making this, well, almost breakfast worthy. Nice try Luce.

I am saying my prayers for a sunny bank holiday weekend, so that I can sit on our roof terrace and basque in vitamin D and yogurtey-blackberry goodness. What do you have planned?

2 eggs
225g yogurt
225g caster sugar
150g ground almonds
100g self-raising flour
1 tsp baking powder
1 lemon
100g blackberries
100g icing sugar

Preheat your oven to 170C, and line a 1kg loaf tin with baking parchment. Weigh your sugar and eggs into a mixing bowl, then whisk for 4-5 minutes until the mixture is pale, airy and forms ribbons when you drag the whisk across the surface.

Add the yogurt, the zest of the lemon and a pinch of salt, and fold together to mix. Sieve in the almonds, flour and baking powder, and fold until the mixture is combined. Add the blackberries, then pour into your prepared tin and place in the centre of the oven. Bake for 40-45 minutes, until the cake is cooked and passes the knife test. If it is browning too much, cover with foil for the final 15 minutes.

Cool the cake on a wire rack. While it's cooling, mix the icing sugar with the juice from the lemon, and poor over the cake to glaze.

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  1. Tried this cake with raspberries and it was super yummy. Went very quickly

    1. Thanks Anon! Raspberries sound delicious. Glad you enjoyed it :) L x

  2. Fab recipe - thank you! I used the recipe and made mini loaf cakes with freshly picked blackberries:

    1. So glad you liked the recipe - so simple and delicious, my favourite kind! I love the idea of doing mini loaves too. Your blog is great, very tempted to give the tomato tatin a go! L x

  3. This was my favourite new recipe last year. Now we're out of blackberry season, I omit the lemon and (obviously!) blackberries and use the base for a fantastic cherry & almond. Glace cherries cut in half, washed and dusted with flour, plus add some almond extract - fantastic!

    1. Hi Marina - I'm so glad you liked the recipe! Your adaptation sounds delicious, and one that I may well need to try :) Thanks for the comment L x

  4. Just made this - it was delicious!

  5. Mase this using gluten free flour, its THE best cake ever. Thanks so much.



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