A perfect treat for these chillier days, ideal with a big pot of tea.


For the Cake

  • 100ml rapeseed oil
  • 150g caster sugar
  • 3 medium eggs
  • 200g self raising flour
  • 150g Greek style yoghurt
  • 1 lemon zest
  • 1 tsp vanilla extract
  • 200g fresh blackberries

For the Blackberry compote

  • 250g fresh blackberries
  • 1 large orange zest & juice
  • 2 tbsp icing sugar
  • 1 cinnamon stick
  • 1/2 teaspoon ground mixed spice
  • 2 tbsp water

For the Cream

  • 300ml single cream
  • 100g Greek yoghurt
  • 2 tablespoons icing sugar


For the cake

  1. Line, grease & flour a 20cm loose bottom cake tin.
  2. In a bowl, whisk the rapeseed oil and caster sugar until combined.
  3. Add one egg at a time, whisk.
  4. Fold in the sieved flour and combine.
  5. Finally add the lemon zest, vanilla, yoghurt and fold in.
  6. Scrape this batter into the prepared tin and scatter the fresh blackberries over the top.
  7. Place in the center of a preheated oven set at 180°C (160°C fan / Gas 4) and bake for 40 minutes or until a knife inserted into the center comes out clean.
  8. Remove and allow to cool on a wire rack.

For the blackberry compote 

  1. Place 150g of the blackberries into a pan with the orange juice, zest, icing sugar, cinnamon, mixed spice and water.
  2. Heat this until the blackberries soften and the liquid thickens slightly.
  3. At this point add the remaining berries and chill until needed.

For the cream topping

  1. Simply whisk the cream, yoghurt and icing sugar until thick. Keep chilled until needed.

To serve

  1. Spoon 2 tablespoons of the berry compote into the whisked cream and gently fold to create a marble/ripple effect.
  2. Spoon this on top of the cooled cake and top with the remaining berry compote and enjoy!