Dry Ingredients
250g all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Wet Ingredients
200g sugar
200g greek yogurt
125 ml canola oil
2 large eggs, at room temperature
150g raspberry
Blackberry syrup
200g sugar
200g blackberries or you can just use raspberry
50g butter
80ml masala wine
a few drops of vanilla essence
Method
Preheat the oven to 170ºC. Butter or oil a 9 x 5 x 3 inches loaf pan and line the bottom with parchment paper.
Mix half (about 100g) of sugar with the raspberry. Squash it about with a fork and let it sit for 15 minutes. Sieve together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the 100g sugar, yogurt, oil, eggs then add the raspberry mixture.
Mix about one-third of the dry ingredients into the yogurt mixture, then fold the rest in, in two batches, just until the dry ingredients are completely incorporated. Do not overmix. Scrape the batter into the prepared cake pan and bake for an hour, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, In a saucepan, toss the blackberries, sugar, butter, wine, then simmer for 5 minutes until the fruit is soft and the sauce is syrupy. Stir in the vanilla.
Let the cake cool for about 15 minute and loosen from pan. Let the cake cool completely on a wire rack. Serve the cake with the syrup either warmed or at room temperature, perhaps also with vanilla ice cream.
-till next post, ss.