Eggless Triple Berry Cake
A buttery delicious loaf cake adorned with berries to make the most of them during summer.
Servings: 6
Ingredients
- 225 grams All-purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- Pinch Table Salt
- 125 grams Powdered Sugar
- 135 grams Greek Yogurt (any thick yogurt)
- ¼ tsp Vanilla Extract
- 60 grams Unsalted Butter
- 1 tbsp Odourless Oil
- 4 tbsp Water
Instructions
- Measure and sift the dry ingredients: flour, baking soda, baking powder, sugar and salt.
- Melt the butter and keep aside. Once this cools down, add the vanilla extract and oil.
- Wash the berries using a bowl of water and use a kitchen napkin to dry them. Use only ripe berries.
- Take a tablespoon of flour in a flat dish. Once the berries are dry, put them in this flour so that they get a light coating of flour on them. This helps them to not sink.
- Beat the yogurt with a whisk for a minute until it becomes fluffy.
- In the bowl of dry ingredients, add half the yogurt and half of the butter-oil-vanilla mix and combine gently for few seconds.
- Add the remaining yogurt and butter-oil-vanilla and combine to make the final cake batter.
- Add the berries now and mix gently to prevent the delicate berries from breaking.
- Line a 9x7 inch loaf pan and transfer the batter. Top with almond slivers. Bake at 170°C for 50 minutes.
- You can also use a 7 inch or 8 inch round pan and bake at 170°C for 45 minutes.
Notes
This cake will be best to eat within 1-2 days (under refrigeration) as we have fresh berries in the cake.
