Blackberry Lemon Tahini Yogurt Cake
I don’t usually have a sweet tooth, but, every now and again, I do like a piece of cake and a hot cup of Tetley’s tea. The other day, I was asked by a Facebook friend how to make cake healthy.
My reply, “Why would you want to make cake healthy? Do you eat cake every day?”
“No,” my Facebook friend replied.
It turned out that she only has cake two or three times a month, about the same as me. As it’s a treat, why worry if it is healthy or not? But that got me thinking, why don’t we make cake a little bit more healthy but still sweet and delicious? So I came up with this “sort of healthy, little treat” using Greek yogurt, fresh blackberries, fresh lemon, olive oil, and tahini. It tastes wonderful. So much so, I got one slice and the boys ate the rest within two days. That much cake in two days might not be healthy, but it didn’t go to waste. It will be another month before we have cake in the house again. So with this recipe you can have your cake, and eat it too. Enjoy!
Blackberry Lemon Tahini Yogurt Cake
Serves 12
Ingredients:
Nonstick vegetable oil spray
2 ¼ cups self-rising flour (sieved)
1 cup sugar
½ teaspoon salt
2 large eggs
1 cup Greek yogurt
½ cup olive oil
Zest of 1 lemon
2 cups fresh blackberries
¼ cup tahini
Juice of 1 lemon
2 tablespoons sugar
How to make:
Pre-heat oven to 350°F
Line a 9 inch cake pan with a light coating of spray and parchment paper
In a large bowl, add the flour, sugar, salt, eggs, yogurt, oil and zest, whisk until combined. Then carefully fold in the blackberries. Scrap the batter into the prepared cake pan.
Mix the tahini and lemon juice together and pour over the top of the cake. Then sprinkle over the remaining sugar. Bake in the oven for 50 to 60 minutes or until a tester inserted into the center comes out clean.
Remove from the oven and place on a wire rack and allow to cool in the cake pan for 10 minutes before turning the cake out from the pan, slice and serve warm or enjoy cold.