Spiced blackberry & lemon cream cake
Recipe by Shane Smith
For the cake
100ml rapeseed oil
150g caster sugar
Three medium eggs
200g self raising flour
150g Greek style yoghurt
Zest of one lemon
1tsp vanilla extract
200g fresh blackberries
For the blackberry compote
250g fresh blackberries
One large orange zest & juice
2tbsp icing sugar
One cinnamon stick
1/2 teaspoon ground mixed spice
For the cream
300ml single cream
100g Greek yoghurt
Two tablespoons icing sugar
Line, grease and flour a 20cm loose bottom cake tin.
In a bowl, whisk the rapeseed oil and caster sugar until combined.
Add one egg at a time, whisk.
Fold in the sieved flour and combine.
Finally add the lemon zest, vanilla, yoghurt and fold in.
Scrape this batter into the prepared tin and scatter the fresh blackberries over the top.
Place in the centre of a preheated oven set at 180°C (160°C fan / Gas 4) and bake for 40 minutes or until a knife inserted into the centre comes out clean.
Remove and allow to cool on a wire rack.
For the blackberry compote, place 150g of the blackberries into a pan with the orange juice, zest, icing sugar, cinnamon, mixed spice and water.
Heat this until the blackberries soften and the liquid thickens slightly.
At this point add the remaining berries and chill until needed.
To make the cream topping, simply whisk the cream, yoghurt and icing sugar until thick. Keep chilled until needed.
To serve, spoon two tablespoons of the berry compote into the whisked cream and gently fold to create a marble/ripple effect.
Spoon this on top of the cooled cake and top with the remaining berry compote and enjoy!
ABOUT THE CHEF
Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One.
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