Atherton's 
Summer berry yogurt cakes

Berries and yogurt are a perfect summer flavour combination. Yogurt is also brilliant for giving cakes a bit more rise. Live yogurt has good bacteria inside that make acids. Cake mixture needs acid to rise in the oven, so adding yogurt means you’re getting the extra boost for free!

Ingredients (cakes):

2 medium eggs 

80g Greek yogurt 

80ml light olive oil 

120g caster sugar 

120g plain flour 

1 ½ tsp baking powder 

2 tsp vanilla extract 

50g blueberries 

50g raspberries 

Ingredients (topping):

100g Greek yogurt 

30g icing sugar, plus extra for dusting 

25g blueberries 

25g raspberries 

Method

 

Makes 12 cupcakes

  • Preheat oven to 180°C (fanassisted).

  • Prepare a 12-hole muffin tray with 12 cupcake cases.

  • Break the eggs into a mixing bowl, then add the yogurt, oil, sugar, flour, baking powder and vanilla and mix until smooth.

  • Stir through the fruit, then fill each case three-quarters full with the batter.

  • Bake for 20–25 minutes (or until a skewer comes out clean). Allow to cool on a cooling rack.

  • Gently mix the yogurt and icing sugar together in a small bowl.

  • Spoon a tablespoon of yogurt mix onto each cake, top with fruit and dust with icing sugar, using a sieve.

Extracted from My First Baking Book by David Atherton  (Walker Books Ltd, £11.75)

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