Blackberry and White Chocolate Yoghurt Cake
Makes 2
Ingredients
You will need 2 x 1lb loaf tins brushed with lining paste
150g Soft butter or margarine
160g Caster sugar
1 tsp vanilla extract
3 eggs
200g Self raising flour
130g Thick full fat plain yoghurt
25g White chocolate chips
100g Frozen Blackberries, raspberries or redcurrant
50g White chocolate melted to drizzle over the cooled cakes.
Preparation
Preheat the oven to 170 degrees c (fan)
Start by crushing the frozen berries in a bag – I bashed them with a rolling pin to a fine frozen crumb. Placing whole frozen berries in the cake batter will cause them to sink to the bottom and the surrounding batter may not cook. Pop the bag of crushed berries into the fridge whilst the cake is mixed.
Cream the butter/margarine and sugar together until light and fluffy then add the eggs, one at a time, whisking well between each addition. Add the sifted flour and stir well then add the yoghurt, white chocolate chips and finally fold through the frozen berry chips. Be careful not to over mix the fruit - you don't want a purple sponge.
Divide between the two loaf tins and bake at 170 degrees c for 50 minutes to 1 hour or until the cakes are golden, springy to the touch and well risen.
Turn out of the tins when cool enough to handle then drizzle over the melted white chocolate.