Spiced blackberry & lemon cream cake

- Recipe by Shane Smith -


(Serves 10)

For the cake

100ml rapeseed oil

150g caster sugar

Three medium eggs

200g self raising flour

150g Greek style yoghurt

One lemon zest

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

2tbsp water

For the cream

300ml single cream

100g Greek yoghurt

2tbsp 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 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.


Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One.


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