Home / Recipes / Mixed Berrylicious cake
This cake recipe can be incorporated into dessert menus or in cafes to have with coffee.
Time 50 minutes
150g butter, softened
1 ½ tsp vanilla essence
⅔ cup caster sugar
200g Pauls Professional All Natural Yoghurt
3/4 cup self-raising flour, sifted
⅓ cups almond meal, sifted
½ cup frozen raspberries
½ cup frozen blueberries
200g white chocolate
Icing sugar for dusting
Preheat oven to 180°C fan-forced. Line cake tin base with baking paper.
Beat butter, vanilla essence and sugar with an electric mixer in a big bowl until a light and fluffy paste is formed. Add in the eggs one at a time. Beat until combined.
In a separate bowl, combine flour, almond meal and Pauls Professional All Natural Yoghurt. Mix well until combined.
Add wet mixture to dry and whisk until combined. Do not overmix.
Pour mixture into cake tin, ensuring an even layer. Bake for 45-50 minutes. Remove and place on a cooling rack for 5 minutes.
Bring a small pot of water to boil over a medium to high heat. Place white chocolate in a bowl over water and leave to melt.
Pour melted chocolate over top of cake, letting it drizzle down the sides. Once coated, decorate with berries and icing sugar and place into fridge to harden. Serve.