Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories430.1 kcal (22%)
Total Fat17.7 g (25%)
Carbs60.3 g (23%)
Sugars37.6 g (42%)
Protein8.6 g (17%)
Sodium146.8 mg (7%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the Sponge
1 cupunsalted butter
plus 2 Tbs softened at room temperature
2 cupsgranulated sugar
plus 2 Tbs
1 tspvanilla extract
5eggs
large
¾ cupwhole milk
2 ⅔ cupsall-purpose flour
plus extra 1 Tbs for dusting
2 tspbaking powder
salt
1 ½ cupblackberries
For the Topping
Instructions
Step 1
Heat the oven to 350F
Step 2
Beat the butter, sugar, and vanilla in the bowl of a stand mixer fitted with the paddle attachment, on medium speed for 2 to 3 minutes, until pale and creamy
Step 3
With the mixer on low speed, add the eggs, one at a time, beating well after each addition. Don't worry if the mixture curdles slightly, it will come together when the flour is added.
Step 4
Gradually add the milk and mix well to combine. Using a large metal spoon, fold the flour, baking powder, and salt into the mixture, until just combined.
Step 5
Put the blackberries in a small plastic bag with the extra one tablespoon of flour and give them a shake to coat. Gently fold them into the cake mixture until evenly distributed.
Step 6
Pour the mixture into the prepared pan and bake for 50 to 60 minutes, until golden brown and a skewer inserted into the center comes out clean. Turn out onto a wire rack and let cool completely.
Step 7
Meanwhile, make the topping: Using a wooden spoon, beat together the Greek yogurt and honey in a bowl, until smooth
Step 8
Once the cake is completely cool, spread the topping on top. Decorate with the halved blackberries.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
