blackberry swirl yogurt loaf
 
 

Natural yogurt gives this cake a delicate, fluffy texture, making it the perfect partner for ripples of tangy fruit purée

serves 16, 1hr 10mins, plus cooling

125g fresh blackberries (or frozen, thawed) 250g caster sugar 150ml Chosen by you Greek Style Natural Yogurt (full-fat)
6tbsp sunflower oil 3 eggs
l ½ tsp vanilla extract
250g plain flour
2tsp baking powder
Flaked almonds, toasted, to decorate

1 Preheat the oven to 180C/160C Fan/Gas 4. Line a 24cm loaf tin with baking paper.

2 Purée the blackberries in a processor with 50g of the caster sugar. Set aside.

3 Put the yogurt, oil, eggs, vanilla and remaining sugar in a bowl. Whisk together.

4 Sieve the flour, baking powder and a pinch of salt into a separate bowl. Gently fold into the yogurt mixture until just combined.

5 Pour half the mixture into the tin and add spoonfuls of purée. Create swirls with a skewer. Repeat with the rest of the mixture and purée.

6 Bake for 55mins-1hr until a skewer comes out clean. Top with the almonds and cool on a wire rack.