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Summer berry yogurt and honey cake

Summer berry yogurt and honey cake_64872Baking time: 35-40 minutes

Ingredients

  • 150g butter, unsalted and softened
  • 115g golden caster sugar
  • 115g runny honey
  • 1 tsp of orange zest
  • 1 tsp of vanilla bean paste
  • 3 eggs (large)
  • 150ml yogurt
  • 150g self-raising flour
  • 150g ground almonds
  • 1 tsp of baking powder
  • 225g berries, I used strawberries, raspberries and blueberries but use whatever you can get hold of, chop a little to have similar sized pieces of fruit.
  • 1 tbsp of caster sugar


Method

  1. Chop the fruit and put to one side.
  2. Preheat the oven to 180 degrees and line a tin with two layers of non-stick baking paper (this makes it easier to transport for a picnic).
  3. Cream together the softened butter, caster sugar and honey with the orange zest.
  4. Beat the eggs together in a jug, add to the mixture a little at a time.
  5. Fold in the flour, baking powder, vanilla bean paste and finally the yogurt.
  6. Scrape into the lined traybake tin, gently distribute the fruit on top, sprinkle over a tablespoon of caster sugar and the flaked almonds.
  7. Put straight into the preheated oven to bake for about 35-40 minutes.

Recipe courtesy of Miranda Gore Browne - a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can both published by EburyPress.


Related categories: Cakes and bakes Recipes

Last edited:15 May 2019 at 16:50


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