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:
Gift vouchers also available.
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