Cooking Instructions
1.
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a loaf tin with baking paper.
2.
In a large bowl, mix together the
flour (250 g)
,
sugar (200 g)
,
baking powder (7 g)
and
salt (3 g)
. Add 200g
blackberries (200 g)
and gently toss them into the flour mixture. Set aside.
3.
In a medium bowl, mix together the
eggs (2)
,
melted butter (110 g)
,
yoghurt (130 g)
,
vanilla (5 mL)
and
lemon zest (1)
. Add the egg mix to the bowl with dry ingredients and gently fold it together until just combined.
4.
Transfer the batter into the prepared baking tin and smooth the top with a spatula. Bake for 50-60 minutes until golden brown, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow it to cool completely.
5.
To make the icing, crush 6 of the remaining
blackberries (50 g)
with the back of a fork then stir in the
icing sugar (200 g)
(add more icing sugar if the icing looks too runny).
6.
Spread the icing over the cooled cake and decorate with the remaining
blackberries (50 g)
plus a little extra lemon zest, if you like.