Nectarine and Blackberry Yoghurt Cake
This cake is so flavoursome and delicious! Perfect for summer and you can easily substitute the nectarines for peaches or apricots, and the blackberries for blueberries or raspberries!
- 150g unsalted butter
- 150g caster sugar
- 1 tsp vanilla extract
- 2 large eggs
- 175g Greek yoghurt
- 200g self raising flour
- 100g nectarine cut into chunks
- 100g blackberries
- To top: 2 nectarines cut into wedges, 50g blackberries halved
- Preheat the oven to 180C (fan)
- Cream together the butter and sugar until pale and fluffy and add the vanilla extract
- Mix in the eggs one at a time until all combined
- Add the yoghurt and sift in the flour
- Mix thoroughly and then add in the chunks of nectarine and blackberries. You might need to chop up the blackberries if they are quite large. Give these a good mix to make sure they are evenly distributed in the batter.
- Transfer the batter to a lined and greased 8 inch deep cake tin.
- Cut the remaining nectarines into chunks and arrange on the top of the cake along with the blackberries (again, I found these needed to be halved if very large!)
- Bake for around 75 minutes - this is a deep cake so does take a while to bake. Place some tin foil on top of the cake to stop it over browning if necessary!
- Leave to cool for 10 minutes in the tin and then remove and serve.
- Delicious on its own or with some cream or ice cream!