Spiced Blackberry & Lemon Cream Cake

Recipe by Shane Smith

INGREDIENTS

(Serves 10)

For the Cake

100ml vegetable oil

150g caster sugar

Three medium eggs

200g self raising flour

150g Greek style yoghurt

Zest of one lemon

1tsp vanilla extract

200g fresh blackberries

For the blackberry compote

250g fresh blackberries

A large orange zest & juice

2tbsp icing sugar

½ tbsp cornflour

A cinnamon stick

1/2 teaspoon ground mixed spice

2tbsp water

For the cream

300ml single cream

100g Greek yoghurt

Two tablespoons of icing sugar

METHOD

Line, grease and flour a 20cm loose bottom cake tin.

In a bowl, whisk the oil and caster sugar until combined.

Add one egg at a time, whisk.

Fold in the sieved flour and combine.

Finally add the lemon zest, vanilla, yoghurt and fold in.

Scrape this batter into the prepared tin and scatter the fresh blackberries over the top.

Place in the centre of a preheated oven set at 180°C/160°C fan & bake for 40 mins or until a knife inserted into the centre comes out clean.

Remove and allow to cool on a wire rack.

For the blackberry compote, place 150g of the blackberries into a pan with all the other ingredients.

Heat this until the blackberries soften and the liquid thickens slightly.

At this point add the remaining berries and chill until needed.

To make the cream topping, simply whisk the cream, yoghurt and icing sugar until thick. Keep chilled until needed.

To serve, top the cake with the thickened cream and drizzle over the chilled blackberry compote.

ABOUT THE CHEF

Shane Smith from Lavey runs his own Online Cookery School and you can check out a list of his classes below or online at:

- www.chefshanesmith.ie -

Gift vouchers also available.

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