With a great big fat dollop of thickened cream this cake is the bomb!

Ingredients (serves 8)

  • 125g Butter
  • 2 1/2 Cups self raising flour
  • 1 Cup Blackberries (frozen is ok)
  • 1/4 cup Brown sugar
  • 1 1/3 cups caster sugar
  • 1 1/2 tsp Baking powder
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 1/2 tsp orange zest
  • 1 cup Butter milk
  • 1 cup yogurt
  • 1/3 cup Icing sugar


  1. Grease a springform cake tin lined with baking paper with butter and dust with flour, then line the bottom with your blackberries and sprinkle the brown sugar over them.
  2. In a bowl, whisk together the flour, baking powder, and set aside. In a large bowl, beat butter and sugar, until creamed pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Beat in flour, yogurt and buttermilk until incorporated. Pour batter over berries in pan, and smooth top.
  3. Bake in a moderate (180c) fan forced oven for approximately 50 minutes, when a knife comes out cleanly remove and rest for 10 minutes.
  4. Remove cake from tin and invert onto a plate, dust with sieved icing sugar and serve warm!

Notes... This cake is not super sweet, but can be quite heavy
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