100ml rapeseed oil
150g caster sugar
3 medium eggs
200g self raising flour
150g Greek style yoghurt
1 lemon zest
1 tsp vanilla extract
200g fresh blackberries
250g fresh blackberries
1 large orange zest & juice
2 tbsp icing sugar
1 cinnamon stick
1/2 teaspoon ground mixed spice
2 tbsp water
300ml single cream
100g Greek yoghurt
2 tablespoons icing sugar
Line, grease & flour a 20cm loose bottom cake tin.
In a bowl, whisk the rapeseed 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 center of a preheated oven set at 180°C (160°C fan / Gas 4) and bake for 40 minutes or until a knife inserted into the center 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 the orange juice, zest, icing sugar, cinnamon, mixed spice and water.
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.
Spoon 2 tablespoons of the berry compote into the whisked cream and gently fold to create a marble/ripple effect.
Spoon this on top of the cooled cake and top with the remaining berry compote and enjoy!