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- Dish type
- Cakes with fruit
- Berry cake
This is a celebration cake for my cousin Enrica’s birthday today. Happy birthday Enrica!
London, England, UK
2 people made this
IngredientsMakes: 1 18cm cake
- 3 eggs
- zest of 1 unwaxed lemon
- 1 pinch salt
- 150g lavender-infused sugar (or white granulated sugar)
- 100g sunflower oil
- 300g cake flour
- 1 (7g) packet baking powder
- 450g blackberries
- 200g dairy-free soya yoghurt
- 2 tablespoons blackberry jam
- icing sugar, for dusting
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Preheat the oven to 180 C / Gas 4. Grease a deep 18cm cake tin and sprinkle the base and sides with flour.
- Using a handheld mixer, whisk the eggs with the lemon zest and a pinch of salt.
- When the eggs are starting to become firm, but are not making peaks yet, sprinkle the lavender-infused sugar on top a little at a time. Keep whisking until you have a light and frothy mixture. All in all, the whisking should take you at least 10 minutes.
- Working by hand, delicately add the oil and the yoghurt to the egg mixture, folding from the bottom to the top.
- In a separate bowl, mix the flour and the baking powder. Still working by hand, gently fold the flour mix into egg mixture.
- With a food processor, blend 150g of blackberries. Add half of the blend to the mixture. Pour the mixture into the prepared cake tin.
- Bake in the preheated oven for about 45 minutes, or until a skewer inserted into the centre comes out clean. Once the cake is ready, leave it on a wire rack to cool down.
- While the cake cools down, prepare the cake filling by mixing two tablespoons of blackberry jam, two tablespoons of dairy-free soya yogurt and the remaining half of the blackberry blend.
- Cut the cake in half horizontally.
- Spread half the blackberry filling on the bottom half of the cake. Place the remaining blackberries on top and cover with the rest of the blackberry filling.
- Cover with the upper half of the cake and dust with icing sugar. Enjoy!
Cake flour has a lower protein content than ordinary plain flour. It also makes lighter and fluffier baked items. If this is unavailable, you can use the following substitution: for every 100g plain flour, add 2 tablespoons cornflour.
If you do not have sunflower oil you can substitute with any other flavourless vegetable oil.
See it on my blog
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Preheat oven to 350°. Lightly coat a 9"-diameter cake pan with nonstick spray line bottom with a parchment paper round. Lightly coat parchment with nonstick spray. Mix cardamom and 2 Tbsp. sugar in a small bowl set aside.
Whisk flour, baking powder, 1 cup sugar, and ½ tsp. salt in a large bowl. Make a well in the center add eggs, yogurt, oil, and citrus zest and whisk to combine. Switch to a wooden spoon or rubber spatula and gradually work in dry ingredients, mixing until smooth. Fold in berries scrape batter into prepared pan.
Mix tahini, a pinch of salt, and remaining 2 Tbsp. sugar in another small bowl. Drizzle evenly over batter sprinkle reserved cardamom sugar over top.
Bake cake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack let cool in pan. Invert onto a plate, then turn right side up.
Do Ahead: Cake can be baked 2 days ahead. Store tightly covered at room temperature.
How would you rate Blackberry-Tahini Yogurt Cake?
I wish I had read the recipe all the way through before starting, I feel like the use of the tahini doesn’t make sense with the rest of the cake as it’s only drizzled on top. I ended up feeling like I was eating two separate recipes that had been mashed together unsuccessfully.
This cake sure has a lot of flavors going on! It's quite interesting and not too sweet. Definitely a treat for adults. I accidentally used baking soda instead of baking powder and it still turned out fine, if a little dense my guess is that the baking soda reacted with the acid in the yogurt and had baking-powder-like effects. The cake kept incredibly moist thanks to the full fat yogurt and oil. I used canola oil instead of vegetable oil and it turned out fine too. I used microwaved frozen blackberries, and they got super incorporated into the batter. The cake is not super dessert-like, but would go great with coffee or tea. It sort of reminds me of a banana or zucchini bread. I think a sugar lemon icing on top would make it more dessert-like. I brought the cake into work and my coworkers loved it (even grabbing second slices to go with afternoon coffee), but my discerning foodie mind wasn't completely blown (which may be due to my own mistakes/ingredient substitution) so 4/5 for me.
Delishious cake, easy to make with little clean up and a wonderful way to use fresh blackberries when they are in season. Great recipe!
adapted to make vegan and what a success! love the cardamom, blackberry and tahini combo!
What’s the Best Dairy-Free Chocolate Cake Recipe?
This chocolate cake recipe was originally from my grandmother. We don’t know where she got it, but it’s our classic family chocolate cake.
In fact, we love it so much, it was my brother’s wedding cake.
Grandma used to make it with “salad oil,” which back in the day just meant vegetable oil. When we started learning about real food, we replaced the salad oil with olive oil.
Typically, for dessert recipes, olive oil does NOT work. Its flavor is too strong, and it makes you wonder if you’re eating dessert or an Italian side dish.
But this recipe is different.
Olive oil tastes great in it.
If you’re on a budget, this is great news, because olive oil is one of the cheaper healthy fats. It’s easy to find at any grocery store, and it’s completely dairy-free.
No special ingredients required.
The goal of Smart Sweets: 30 Desserts to Indulge Your Sweet Tooth is to give you options that are way better for you than you’ll find in the grocery store, usually better for you than another homemade version, and sometimes downright good for you.
You’ll find less sugar, healthier sweeteners, whole grains, soaked and sprouted grains, no grains, probiotics, and even some vegetables in these dessert recipes.
If you always feel guilty when you give into sweet things, this book is definitely for you.
Blackberry Frozen Yogurt
Beat the heat and cool down this summer with a bowl of this refreshing, healthy, and fat-free Blackberry Frozen Yogurt!
Ice cream is my first love but frozen yogurt is my second. Ice cream is sweet, thick, and creamy but sometimes that can be too much when it’s really hot out. Sometimes you need something that’s just cool and refreshing… and doesn’t ruin your figure. Something like this Blackberry Frozen Yogurt!
Summer berries are the best! You can get them for a fair price and they taste the sweetest. Plus if you live near a berry farm or have your own little garden you can have freshly picked and perfectly ripe berries at your finger tips to use in all sorts of yummy treats. I can’t wait to one day have my own little garden.
So I attempted to make a super easy version of this recipe by just tossing some frozen blackberries and vanilla yogurt in a blender together but that did not work out. Blackberries just have too many seeds so a 5-minute frozen yogurt that you could do with peaches or bananas was out of the question. Also, the vanilla flavored yogurt just wasn’t working and was actually too sweet.
To solve the problems in my first batch I decided to use fresh berries so I could puree them and strain out the seeds. This allows for a smooth frozen yogurt but since we’re not working with frozen berries anymore you have to pull the ice cream maker out (or wait a long time for it to freeze in the freezer).
I chose to use plain non-fat Greek yogurt so I could control the amount of sugar and vanilla. The taste turned out so much better. Perfectly sweetened and not too much vanilla. The great part about using non-fat Greek yogurt in this is that it’s fat free, high in protein, and still creamy.
After you puree the berries and strain out the seeds you just mix in the remaining ingredients and then pour it all into the ice cream maker. You can eat it soft-serve style or put it in a freezable container to enjoy in a few hours or on another hot day. Enjoy!
Lavender and blackberry dairy-free yoghurt cake recipe - Recipes
Today is my cousin Enrica’s birthday and this is her celebration cake! Trained as a lawyer, Enrica is a fine patissière at heart and the best cake-maker in the family (sorry other family members, but you know it’s true…). This recipe is based on her signature breakfast yogurt cake (having cake for breakfast is one of the many wonderful things about food in Italy), which I made berry-loaded and dairy-free. The lavender-infused sugar and the grated lemon zest give it a fragrant, lovely scent.
Ingredients (for 6-8 people)
150 gr lavender-infused sugar (or white granulated sugar)
200 gr dairy-free soya yogurt
100 gr sunflower oil (or other vegetable flavourless oil)
Two tablespoons of blackberry jam
The zest of one untreated lemon, grated
How to make it
1. Pre-heat the oven to 180 degrees. Using a food mixer, whisk the whole eggs with the lemon zest and a pinch of salt.
2. When the eggs are starting becoming firm, but are not making peaks yet, sprinkle the lavender-infused sugar a little at a time. Keep whisking until you have a light and frothy mixture. All in all, the whisking should take you at least 10 minutes.
3. Working by hand, delicately add the oil and the yogurt to the egg mixture, folding from bottom to top.
4. Mix the flour and the baking powder. Still working by hand, gently fold the flour mix into the egg mixture.
5. With a food processor, blend 150 gr of blackberries. Add half of the blend to the mixture. Pour the mixture into a tall cake tin, about 18 cm across, previously coated in oil and flour.
6. Bake at 180 degrees for about 45 minutes. Once the cake is ready, leave it on a wire rack to cool down.
7. While the cake cools down, prepare the cake filling by mixing two tablespoons of blackberry jam, two tablespoons of dairy-free soya yogurt and the remaining half of the blackberry blend.
8. Cut the cake in half horizontally.
9. Spread half the blackberry filling on the bottom half of the cake. Place the remaining blackberries on top and cover with the rest of the blackberry filling.
10. Cover with the upper half of the cake and dust with icing sugar. Enjoy!
Special Diet Notes & Options: Dairy-Free Blueberry Muffins
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. It does contain eggs. If you confuse eggs with dairy, you are not alone. See this post: Are Eggs Dairy?
For vegan and egg-free blueberry muffins, I recommend swapping Ener-G Egg Replacer, flax eggs, or even 1/2 cup dairy-free yogurt, mashed banana, or applesauce for the eggs.
For gluten-free and dairy-free blueberry muffins, I would recommend keeping the eggs, and using your favorite gluten-free flour blend (one that includes xanthan or guar gum would yield the best results, or you can add 1/2 to 3/4 teaspoon of gum to the recipe).
Refreshing and healthy, these popsicles are made with just four ingredients—honey, lavender, milk, and Greek yogurt. The lavender and honey together bring fragrance and sweetness while the milk and yogurt make an excellent creamy base. We wouldn’t mind cooling down with one of these!
Seems fitting to use lavender in a classic French recipe, the Madeleine. This soft cookie in its classic form brings citrus and lavender together and would make a perfect addition to your morning tea or coffee.
When life presents you with a cake, you say thank you and tuck right in. And this lemon and lavender cake is going to go down super well if you decide to re-create it. It’s super moist, with a tangy and floral ‘yogurt’ coating. Of course the yogurt is dairy-free, but don’t let that hold you back. It’s DELICIOUS. And the zesty lemon works splendidly with the fragrant lavender.
- Energy 1063kj 254kcal 13%
- Fat 14.1g 20%
- Saturates 8.4g 42%
- Sugars 14.6g 16%
- Salt 0.4g 7%
Typical values per 100g: Energy 1495kj/357kcal
27.0g carbohydrate 0.7g fibre 4.2g protein
Don't have the ingredients or just fancy a change? Here's some ideas
"I swapped the oranges for lemons and put lemon greek yoghurt instead. Just as yummy"
Tips for making this lavender cake
-I used two 10" cake pans, but you could also use three 8" cake pans if that's easier.
-ALWAYS line your cake pans with parchment rounds so the cakes don't stick! You can buy rounds at most baking or craft stores (or online), or you can make your own by tracing parchment paper and cutting out a circle.
-Use fresh or frozen blackberries for the syrup -- whatever is easiest to find.
-My cake was done after 30 minutes, but I'd check yours at around 28 minutes since every oven is different. It may also take closer to 35 minutes, so just keep your eyes on the cake.
Where can I buy culinary lavender?
I know some grocery stores sell it (like Fresh Thyme and I believe Giant Eagle), at a local tea shop or you can purchase some online.
Can the icing be made ahead of time?
Yes and no. You can certainly make the blackberry lavender simple syrup ahead of time, and refrigerate until you're ready to use it, but I'd wait to make the whipped cream. You want the lavender flavor to be FRESH, so I wouldn't prep it too far in advance.