16 servings; 15 min preparation; 40 min cooking time.
I saw these beautiful blackberries in the store and wanted to make a cake with them. This recipe is easy and fast to make, so when you want to make a dessert, but don’t want to spend hours in the kitchen, just go for it.
The cake is different from a typical pound cake. I changed the ratios completely and made it gluten-free. Of course you can use any flour of your choice. If you can’t find blackberries or they are not in season, just use blueberries or strawberries. They all will work perfectly for this recipe.
- 130 g quinoa or coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 100 g sugar
- 100 g Greek yoghurt
- 50 g mild olive oil
- 100 g mixed nuts, chopped
- 250 g blackberries
- 1 tsp lemon zest
- 1 tsp vanilla extract
Preheat the oven to 180 degrees C/350 degrees F.
In a big bowl beat the eggs with the sugar until the mixture turns pale. It will take about 4 to 5 min.
Add the yoghurt, oil and vanilla. Continue beating until smooth. Add the lemon zest and whisk.
Mix the flour, baking powder and salt. Sift the dry ingredients over the egg mixture. Whisk well until fully incorporated. Make sure that there are no lumps.
Chop the nuts fine. You can chop them in a food processor as well. Don’t make them too fine otherwise you will not be able to prove them in the cake.
Add the nuts to the batter. Add also the blackberries. Stir well using a spoon.
Pour the mixture into a small baking dish or pound cake form, covered with baking paper. Bake in the preheated oven for 40 min or until the toothpick comes clean.
Take the cake from the oven and let it cool a little. Enjoy!