Mixed Berry Yogurt Cake
Servings: 8 servings
Equipment
Ingredients
Yogurt Cake
- 250 grams all purpose flour 10-11% protein
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 150 grams granulated sugar
- 180 grams full fat Greek yogurt room temperature
- 112 grams sunflower seed oil
- 3 large eggs room temperature
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 300 grams mixed berries, raspberries and blackberries
Mascarpone Cream
- 56 grams mascarpone cold
- 150 grams heavy cream cold
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract or vanilla bean paste
Topping
- 300 grams mixed raspberries and blackberries
Instructions
Berry Yogurt Cake
- Preheat oven to 350℉ / 180℃ / 160℃ Fan (convection). Prepare a 9-inch round cake pan with a light butter and flour coating. (Flour and oil baking spray for cakes works too) Line the bottom of the cake pan with parchment paper.
- Place all purpose flour, baking powder, salt, and ginger in a medium mixing bowl. Hand whisk together to mix.250 grams all purpose flour , 1.5 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon ground ginger
- In a separate large bowl, combine the sugar, sunflower seed oil, honey, vanilla, eggs, lemon juice, and greek yogurt. Use a wire hand whisk to mix until smooth.150 grams granulated sugar, 180 grams full fat Greek yogurt , 112 grams sunflower seed oil , 3 large eggs, 2 tablespoons honey, 1 tablespoon lemon juice, 2 teaspoons pure vanilla extract or vanilla bean paste
- Spoon the flour mixture into the egg mixture 1/3 at a time. Gently whisking until flour is mixed and batter is formed.
- Use a rubber spatula to scrape the bottom and sides of the bowl.
- Toss 1 cup of the berries with 1 tablespoon of flour and fold into the batter to evenly distribute with a rubber spatula.300 grams mixed berries, raspberries and blackberries
- Scrape the batter into the prepared cake pan. Gently level the batter across the baking pan. Take the remaining berries and place them across the top of the cake batter, gently pressing with your finger tip.
- Place cake pan on the middle rack of the oven and bake for 35-40 minutes. A toothpick inserted into the center should come out clean or with only a few moist crumbs.
- Place the cake pan on a wire rack to completely cool before removing the cake. The cake is moist, so handle gently. I invert the cake onto a plate, peel off the parchment paper and then flip it right side up onto a serving dish.
Mascarpone Cream
- Place all ingredients in a large bowl. Using a hand mixer beat until stiff peaks form, about 2 minutes.
Assemble
- Once your cake is completely cool, remove it from the pan. Spread the vanilla mascarpone cream across the top. Decorate with additional bramble berries of your choice and a drizzle of honey.
Video
Notes
- Berry Swap: Use any mix of fresh berries you have, blueberries and currants also work well. Frozen berries are great too!
- Yogurt Matters: Full-fat Greek yogurt adds richness and moisture. Avoid low-fat or nonfat for the best texture.
- Let it Cool: Make sure the cake is fully cooled before adding the mascarpone cream to avoid melting.
- Make Ahead: The cake can be baked a day in advance and stored covered at room temperature. Add the cream and fresh berries just before serving.