Yogurt, Earl Grey and Blackberry Cake
Yogurt, Earl Grey and Blackberry Cake
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
Instructions
- 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.
Yogurt, Earl Grey and Blackberry Cake