Blackberry & Yogurt Spelt Cake with a White Choc Drizzle

Blackberry & Yogurt Spelt Cake with a White Choc Drizzle

May 5, 2015 by: bright-admin Cake, Dessert, Indulgent

Yet another birthday got me baking, this time my Dad. This Blackberry & Yogurt Spelt Cake with a White Choc Drizzle isn’t necessarily the first thing one might think of for a birthday, but my Dad always likes something a little different.
He’s not one for a big chocolate mess or a creamy vanilla bomb, he likes a bit of a twist and if I can make one with something he wouldn’t usually eat and replace some ingredients with a little healthier alternative, then that’s a bonus too (but only if he won’t be able to taste the difference!) So here it is…my Blackberry & Yogurt Spelt Cake with a White Choc Drizzle. For Dad. Happy birthday, I love you x

Ingredients for Blackberry & Yogurt Spelt Cake with a White Choc Drizzle

250g spelt flour
2 tsp baking powder
90g sunflower or veg oil
100g caster sugar
100g soft light brown sugar
100g yogurt (I use Total 0%)
50ml whole milk
2 medium eggs
1/2 tsp vanilla extract
100g fresh blackberries (chopped in half)
60g white chocolate

8″ round, loose bottomed cake tin – greased/lined

Preheat oven to 180oC

1) In a medium bowl mix together the spelt flour and baking powder until evenly dispersed and set aside.

2) In a large bowl whisk together the oil, caster sugar, soft light brown sugar, yogurt, and 25ml of the whole milk. Once this is well mixed, in a smaller bowl, gently whisk the eggs and vanilla extract, then pop them into the large bowl and whisk well again.

3) With a wooden spoon, fold in half of the flour mixture until it has just come together. Be sure not to over mix. Once done, pour in the rest of the milk and the remaining flour mixture and repeat. Chuck in about half of the blackberries and fold into this mixture – be very careful and light doing this, it will only take a few ‘stirs’.

4) Pour this mixture into the prepared baking tin (Click here and go to number 8 for tips on a flat topped cake!) and then scatter half of the remaining blackberries around the top of the cake (the other blackberries will sink a little while cooking, and these ones will stay nearer the top, so your blackberries will be more evenly dispersed!) Pop on a middle shelf of the oven for about 35-40 mins. The cake is done when skewer inserted comes out clean. Leave to cool in the tin and then leave to cool completely on a wire rack.

5) Just before serving, or while the cake has almost cooled, melt your white chocolate (for my preferred melting method click here and go to number 11) and drizzle over the top of the cake using a spoon and decorate however you fancy. Plop the last few blackberries in the middle of the cake for decoration and you’re done!

We ate ours in the sunshine with a huge dollop of vanilla ice cream, which set it off perfectly!

I also made a wholemeal spelt version, as I was curious. Instead of the white chic drizzle, I drizzled a couple of tbsp of maple syrup. This was also lovely, but much more ‘bread’ like…if that makes sense?! If you want more of a traditional cake taste, stick to plain spelt, for a slightly healthier alternative go with the wholemeal.

wholemeal spelt cake

wholemeal spelt cake

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