Mixed Berry Yogurt Cake

Berry Yogurt Cake

1. 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.

2. Place all purpose flour, baking powder, salt, and ginger in a medium mixing bowl. Hand whisk together to mix.

   oz all purpose flour

   tsp baking powder

   tsp salt

   tsp ground ginger

3. 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.

   oz granulated sugar

   oz full fat Greek yogurt

   oz sunflower seed oil

   large eggs

   tbsp honey

   tbsp lemon juice

   tsp pure vanilla extract or vanilla bean paste

4. Spoon the flour mixture into the egg mixture 1/3 at a time. Gently whisking until flour is mixed and batter is formed.

5. Use a rubber spatula to scrape the bottom and sides of the bowl.

6. Toss 1 cup of the berries with 1 tablespoon of flour and fold into the batter to evenly distribute with a rubber spatula.

   oz mixed berries, raspberries and blackberries

7. 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.

8. 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.

9. 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.