Name: Yogurt, Earl Grey and Blackberry Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 1 ¾ cups (265 g) unbleached all-purpose flour; ½ tsp baking soda; ¼ tsp salt; 2 Earl Grey tea bags, tea leaves only; 1 ¼ cups (265 g) brown sugar; ½ cup (125 ml) vegetable oil; 1 tsp (5 ml) vanilla; 2 eggs, at room temperature; ¾ cup (180 ml) 11% plain yogurt; ¾ cup (105 g) fresh blackberries, plus more for serving; ½ cup (125 ml) 35% whipping cream; 3 tbsp icing sugar; ½ cup (125 ml) 11% plain yogurt

Preparation

Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch springform pan with removeable bottom. Line the bottom with parchment paper.
- In a bowl, combine the flour, baking soda, salt and tea leaves.
- In another bowl, whisk together the brown sugar, oil and vanilla with an electric mixer. Add the eggs one at a time until smooth. With the machine running on low speed, add the yogurt and dry ingredients. Mix until smooth. Using a spatula, fold in the blackberries. Spread the mixture out in the prepared cake pan.
- Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 3 hours. Unmould.
Icing
- In a third bowl, whisk the cream and icing sugar with an electric mixer until stiff peaks form. Using a spatula, gently fold in the yogurt.
- Cover the top of the cake with the icing. Top with more blackberries. The cake will keep for 3 days, covered, in the refrigerator.

Yogurt, Earl Grey and Blackberry Cake

Categories

Ingredients

Cake

Icing

Preparation

Cake

Icing

Personal Note