SBS Food

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Yoghurt and olive oil cake

Yoghurt and olive oil make for a delectably moist cake. Top this one with a stunning swirl of mascarpone and a scattering of freshly roasted berries.

  • serves

    8-10

  • prep

    15 minutes

  • cook

    40 minutes

  • difficulty

    Easy

serves

8-10

people

preparation

15

minutes

cooking

40

minutes

difficulty

Easy

level

Ingredients

  • 4 eggs
  • 220 g (1 cup) caster sugar
  • 1 vanilla bean, split and seeds scraped, bean reserved
  • 75 ml olive oil
  • 140 g thick Greek yoghurt
  • zest of 1 lemon
  • 250 g “00” flour, sifted
  • 16 g baking powder
  • 250 g mascarpone
  • 2 tbsp icing sugar
Roasted berries
  • 100 g strawberries
  • 100 g raspberries  
  • 2 tbsp caster sugar
  • juice of ½ lemon

Instructions

1. Preheat the oven to 180ºC.  Grease and flour a 22-cm round cake tin.

2. Whisk the eggs and sugar in a large bowl until light and fluffy. Mix in the vanilla bean seeds, olive oil, yoghurt and lemon zest, then slowly incorporate the flour and baking powder until combined, taking care not to over mix. Pour the batter into the tin and bake for 35–40 minutes or until golden brown and a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

3. Meanwhile, for the roasted berries, place all the ingredients and the reserved scraped vanilla bean in a small roasting dish and bake for 10-15 minutes or until the berries have released their juices and start to look a little jammy. Remove and stand until cool.

4. Just before serving, mix the mascarpone with the icing sugar until just combined. Dollop the mixture on top of the cooled cake to form soft peaks. Top with spoonfuls of roasted berries and their juices and save the rest to have on the side.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 30 November 2023 4:04pm
By Silvia Colloca
Source: SBS



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