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Olive oil, yoghurt, and blackberry cake

Olive Oil, Yoghurt, and Berry Cake

By Matt Williamson

Using healthy fats from extra virgin olive oil and nuts, using a proportion of whole meal flour, using berries and keeping the sugar lower (or even replacing with date sugar) makes this cake a bit healthier than standard recipes. If you use only date sugar, add a bit more yogurt as date sugar absorbs liquid.

Serves 8-10



225g low fat plain yogurt, plus more to serve

100ml extra virgin olive oil

90g soft brown sugar (optional) or replace with date sugar

30g date sugar (optional) + another tbsp to sprinkle, or use soft brown sugar instead

2 medium eggs

100g plain flour

40g whole meal plain flour (you can swap extra whole meal for white, although texture will be a bit denser)

50g ground almonds

1 tsp baking powder

250g blackberries or raspberries, fresh or frozen, plus 50g blackberries to serve




  1. Preheat the oven to 180°C/160°C fan.


  2. Grease and line a 20cm round cake tin with baking parchment.  


  3. In a bowl, or with a mixer, whisk the eggs and sugar together until thick and pale.


  4. Whisk in the oil and yogurt, then use a spoon to fold in the flour, almonds, baking powder to combine with no lumps.


  5. Pour half of the mix into the prepared tin, and spread ½ the berries in an even layer.


  6. Cover with the remaining batter and sprinkle the remaining berries over the top along with another tbsp of sugar.


  7. Put in the oven and bake for 40-45 minutes. The top should be firm and beginning to turn golden brown in places, cover with foil if it is going too brown.


  8. Leave to cool in the tin for 10 minutes and turn out onto a wire rack and serve with a few more blackberries and a spoonful more yoghurt.

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