Finishing off the last of the blackberries picked from the hedgerow, this cake made a nice change. The fruits came through beautifully and it was quite light. Although cake is not recommended for diets - this is not too bad if you use honey and olive oil, which adds a delicious back note to it. There is a lot of fruit in this cake to compensate for using less sugar. To be honest, this cake was a trial, but I shall certainly be making it again and I may try some different fruit next time.
250 ml/ 1 cup of yoghurt
100 g /half cup brown sugar
400 g / 3 cups of flour
125 ml / half cup of honey
125 ml/ half cup olive oil
one and a half teaspoon of baking powder
1 teaspoon of vanilla extract
250 g / half lb blackberries (keeping a third back for the base).
Oil a 25 cm / 10 inch tin with a cut circle of baking paper in the base.
Mix into a bowl the flour, the yoghurt, sugar, honey and oil. Add in the eggs one at a time. Mix well but not excessively. Put the baking powder and vanilla. Put in about two tablespoons of the blackberries and crush them into the mix for colour. Fold in the rest of the fruit (except for a third). Put into the base of the tin the last third of the blackberries and pour on the cake mixture.
Bake for 30 - 35 minutes at 175°c / 350° f - let rest for five minutes, but turn out warm and peel off the paper slowly.